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Evaluating the impact of a fungal-origin chitosan preparation on Brettanomyces bruxellensis in the context of wine aging
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.How to Cite
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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