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June 2008
Research Update: Is Brettanomyces Sneaking Into Our Wines?
A review of the factors that favor Brettanomyces development during wine aging, including available means of control.
by Bibiana Guerra
Editor's Note: This article is part of a semi-regular series of research briefs sponsored by the Department of Viticulture and Enology at UC Davis. For more summaries of research sponsored by UC Davis Department of Viticulture and Enology, see http://wineserver.ucdavis.edu/trellissummary_categories.php. ARE YOU AGING WINE in barrels for long periods? Are you extending fruit hang time, thus raising juice pH? Are you using microoxygenation, thus providing a more aerobic environment in the tank a...
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