Carbohydrate composition of red wines during early aging and incidence on spoilage by Brettanomyces bruxellensis.
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EN
Article de revue
Este ítem está publicado en
Food Microbiology. 2020-07-01, vol. 92
Resumen en inglés
Wine is generally considered as hostile medium in which spoilage microbes have to manage with many abiotic factors among which low nutrient content. Wines elaborated in 8 wineries were sampled during the first summer of ...Leer más >
Palabras clave en inglés
wine
carbohydrates
aging
Brettanomyces bruxellensis
spoilage