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Minimizing the Brettanomyces Aroma. No microbe is an island: Why lactic acid bacteria are part of managing Brettanomyces. by Erika Szymanski · Aug 2015 Issue of Wine Business Monthly. Combating Brettanomyces, like combating most spoilage microbes, means using one of three basic strategies. First, exclude it: try to ...
www.winebusiness.com/wbm/?go=getArticle&dataId=154837 - 53k
New Evidence Links Microbial Terroir Research and Practical Winemaking. Updates from the International Cool Climate Wine Symposium. by Erika Szymanski · Sep 2016 Issue of Wine Business Monthly. The most exciting scientific work presented at the 2016 International Cool Climate Wine Symposium in Brighton this ...
www.winebusiness.com/wbm/?go=getArticle&dataId=173070 - 56k
Results from the Organic Focus Vineyard Project reveal meaningful, side-by-side comparisons of conventional and organic vineyard management. by Erika Szymanski · Mar 2015 Issue of Wine Business Monthly. Meaningful side-by-side comparisons of conventional and organic vineyard management are hard to find.
www.winebusiness.com/wbm/?go=getArticle&dataId=147066 - 52k
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