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Publikováno v:
LWT - Food Science and Technology. 43:1474-1479
Brettanomyces spp. is an indigenous yeast that can grow during wine fermentation and impact its flavor. The characteristic flavor is often described as phenolic/medicinal, spices, cloves, earthy, barnyard, and horsy. The acceptability of Brettanoymce
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5eb2d40babd41c0aa2fd476ef0a4b46f
https://doi.org/10.1016/j.lwt.2010.06.010
https://doi.org/10.1016/j.lwt.2010.06.010
