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Reduction of Brettanomyces bruxellensis Populations from Oak Barrel Staves Using Steam

Zachary M. Cartwright, Dean A. Glawe, Charles G. Edwards
Am J Enol Vitic. October 2018 69: 400-409; published ahead of print May 29, 2018 ; DOI: 10.5344/ajev.2018.18024
Zachary M. Cartwright
1School of Food Science, Washington State University, Pullman, WA 99164-6376
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Dean A. Glawe
2formerly with the Department of Plant Pathology, Washington State University, Pullman, WA 99164-6376
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Charles G. Edwards
1School of Food Science, Washington State University, Pullman, WA 99164-6376
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  • For correspondence: edwardsc@wsu.edu
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Article Information

vol. 69 no. 4

DOI 
https://doi.org/10.5344/ajev.2018.18024

Published By 
American Journal of Enology and Viticulture
History 
  • Received February 26, 2018
  • Revision received May 14, 2018
  • Accepted May 22, 2018
  • Published online October 1, 2018.

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  • Previous version (May 29, 2018 - 14:32).
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©2018 by the American Society for Enology and Viticulture

Author Information

  1. Zachary M. Cartwright1,
  2. Dean A. Glawe2 and
  3. Charles G. Edwards1,*
  1. 1School of Food Science, Washington State University, Pullman, WA 99164-6376
  2. 2formerly with the Department of Plant Pathology, Washington State University, Pullman, WA 99164-6376
  1. ↵* Corresponding author (edwardsc{at}wsu.edu; tel: 509-335-6612; fax: 509-335-4815)
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Vol 69 Issue 4

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Reduction of Brettanomyces bruxellensis Populations from Oak Barrel Staves Using Steam
Zachary M. Cartwright, Dean A. Glawe, Charles G. Edwards
Am J Enol Vitic.  October 2018  69: 400-409;  published ahead of print May 29, 2018 ; DOI: 10.5344/ajev.2018.18024

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Reduction of Brettanomyces bruxellensis Populations from Oak Barrel Staves Using Steam
Zachary M. Cartwright, Dean A. Glawe, Charles G. Edwards
Am J Enol Vitic.  October 2018  69: 400-409;  published ahead of print May 29, 2018 ; DOI: 10.5344/ajev.2018.18024
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