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Date: 2007
Subject Keyword: Aroma | Fermented beverages | Flavor | Thiols | Wine | Yeast
Language: eng
Resource Type: journal article
Identifier: http://hdl.handle.net/1959.14/221340
Description: Sulfur compounds in wine can be a 'double-edged sword'. On the one hand, certain sulfur-containing volatile compounds such as hydrogen sulfide, imparting a rotten egg-like aroma, can have a negative i ... More
Reviewed: Reviewed
Date: 2002
Subject Keyword: Acetic acid bacteria | Spoilage | Wine
Language: eng
Resource Type: journal article
Identifier: http://hdl.handle.net/1959.14/220663
Description: This review focuses on acetic acid bacteria in the winemaking process. The enumeration, isolation and identification of acetic acid bacteria from grapes and wines are discussed. This is followed by an ... More
Reviewed: Reviewed
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