How Does Brettanomyces Enter Wine?
Approaches used to track and minimize development
Jul 2010 Issue of Wine Business Monthly
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. See http://wineserver.ucdavis.edu/trellissummary_categories.php for more copies of research sponsored by UC Davis. I covered Brettanomyces in a previous column—but I had to do it again. The reason is because I read “The origin of Brettanomyces bruxellensis in wines: A review” in the International Journal of Grape and Wine Sciences,...
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