Impact of available nitrogen and sugar concentration in musts on alcoholic fermentation and subsequent wine spoilage by Brettanomyces bruxellensis.
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| Title: | Impact of available nitrogen and sugar concentration in musts on alcoholic fermentation and subsequent wine spoilage by Brettanomyces bruxellensis. |
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| Authors: | Childs BC; School of Food Science, Washington State University, Pullman, WA 99164-6376, USA., Bohlscheid JC; J.R. Simplot Company, Boise, ID 83605, USA., Edwards CG; School of Food Science, Washington State University, Pullman, WA 99164-6376, USA. Electronic address: edwardsc@wsu.edu. |
| Source: | Food microbiology [Food Microbiol] 2015 Apr; Vol. 46, pp. 604-609. Date of Electronic Publication: 2014 Oct 29. |
| Publication Type: | Journal Article; Research Support, Non-U.S. Gov't |
| Journal Info: | Publisher: Elsevier Country of Publication: England NLM ID: 8601127 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1095-9998 (Electronic) Linking ISSN: 07400020 NLM ISO Abbreviation: Food Microbiol Subsets: MEDLINE |
| Database: | MEDLINE Ultimate |
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