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Growth and volatile compound production by Brettanomyces/Dekkera bruxellensis in red wine

A Romano1, M C Perello, G de Revel

  • 1UMR 1219 Oenologie, Université Victor Segalen Bordeaux 2, INRA, ISVV, Talence, France. andrea.romano76@gmail.com

Journal of Applied Microbiology
|January 16, 2008
PubMed
Abstract

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