Application of Heated Water to Reduce Populations of Brettanomyces bruxellensis Present in Oak Barrel Staves
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DOI: 10.21548/40-1-3008
Abstract: New 16 L and three-year-old commercial 225 L barrels representing French and American oaks of different toasting levels, contaminated with Brettanomyces bruxellensis, were obtained. Center sections of individual staves were sawn into 3 x 3… read more here.
Keywords: present oak; water; brettanomyces bruxellensis; bruxellensis present ... See more keywords