]> 2026-08-01T13:08:01+00:00 Oenology 14 en 2008-05-12T07:23:20Z 2454598.8078704 Oenology Fermentation (biochemistry) 0 en Fermentation (biochemistry) Tannin 0 en Tannin Anthocyanin 0 en Anthocyanin Tartaric acid 0 en Tartaric acid Malic acid 0 en Malic acid 4-Ethylguaiacol 0 en 4-Ethylguaiacol 4-Ethylphenol 0 en 4-Ethylphenol Methoxypyrazines 0 en Methoxypyrazines Acetic acid 0 en Acetic acid Dimethyl dicarbonate 0 en Dimethyl dicarbonate Brettanomyces 0 en Brettanomyces Saccharomyces cerevisiae 0 en Saccharomyces cerevisiae Brettanomyces bruxellensis 0 en Brettanomyces bruxellensis Acetic acid bacteria 0 en Acetic acid bacteria Acetobacter 0 en Acetobacter Cryoextraction 0 en Cryoextraction Brix 0 en Brix Baumé scale 0 en Baumé scale Wine fault 0 en Wine fault Fermentation (wine) 0 en Fermentation (wine) 4-Ethylguaiacol 0 en 4-Ethylguaiacol 4-Ethylphenol 0 en 4-Ethylphenol Acetic acid 0 en Acetic acid Acetic acid bacteria 0 en Acetic acid bacteria Acetobacter 0 en Acetobacter Anthocyanin 0 en Anthocyanin Baumé scale 0 en Baumé scale Brettanomyces 0 en Brettanomyces Brettanomyces bruxellensis 0 en Brettanomyces bruxellensis Brix 0 en Brix Cryoextraction 0 en Cryoextraction Dimethyl dicarbonate 0 en Dimethyl dicarbonate Fermentation (biochemistry) 0 en Fermentation (biochemistry) Fermentation (wine) 0 en Fermentation (wine) Malic acid 0 en Malic acid Methoxypyrazines 0 en Methoxypyrazines Saccharomyces cerevisiae 0 en Saccharomyces cerevisiae Tannin 0 en Tannin Tartaric acid 0 en Tartaric acid Wine fault 0 en Wine fault INST 102 en INST