Evaluating the impact of a fungal-origin chitosan preparation on Brettanomyces bruxellensis in the context of wine aging
Submitted: 16 July 2014
Accepted: 29 September 2014
Published: 15 December 2022
Accepted: 29 September 2014
Abstract Views: 3159
PDF: 1172
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All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.
Supporting Agencies
This work was carried out thanks to the collaboration of «Castello di Fonterutoli – Marchesi Mazzei» winery, Castellina in Chianti, Italy. Authors specially thank Dr Luca Biffi, chief winemaker, who took care of the trials.Nardi, T., Vagnoli, P., Minacci, A., Gautier, S., & Sieczkowski, N. (2022). Evaluating the impact of a fungal-origin chitosan preparation on <i>Brettanomyces bruxellensis</i> in the context of wine aging. Wine Studies, 1. https://doi.org/10.4081/ws.4574
Copyright (c) 2014 Tiziana Nardi, Paola Vagnoli, Andrea Minacci, Sandrine Gautier, Nathalie Sieczkowski
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