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Sources of acetic and other fatty acids and their role in sluggish and stuck red wine fermentations

Du Toit, Wessel J. (Wessel Johannes) (Stellenbosch : Stellenbosch University, 2000-04)

ENGLISH ABSTRACT: The quality of wine is influenced by numerous factors. These factors include the quality of the grapes, winemaking techniques and quality control throughout the winemaking process. It is thus very ...