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UC Davis Introduces Brettanomyces Aroma Wheel

Wine flavor seminar examines the advantages and disadvantages of Brett
Aug 2013 Issue of Wine Business Monthly
Patterned after the Wine Aroma Wheel introduced by professor Dr. Ann Noble, UC Davis recently introduced the Brettanomyces Aroma Impact Wheel, developed after extensive analyses of Brettanomyces yeast strains and their by-products in wine and other substrates and the results of olfactory and descriptive analyses by human sensory panels. UCD Department of Viticulture & Enology personnel involved with Brett research and the creation of the wheel included professor Linda Bisson; yeast collecti...
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