microbial dynamics
- You have accessRestricted accessSulfur Dioxide Treatment Alters Wine Microbial Diversity and Fermentation Progression in a Dose-Dependent FashionNicholas A. Bokulich, Michael Swadener, Koichi Sakamoto, David A. Mills, Linda F. BissonAm J Enol Vitic. 2015 66: 73-79 ; DOI: 10.5344/ajev.2014.14096Nicholas A. Bokulich1Department of Viticulture and Enology, University of California, Davis, CA 956162Department of Food Science and Technology, University of California, Davis, CA 956163Foods for Health Institute, University of California, Davis, CA 95616Michael Swadener1Department of Viticulture and Enology, University of California, Davis, CA 956162Department of Food Science and Technology, University of California, Davis, CA 95616Koichi Sakamoto1Department of Viticulture and Enology, University of California, Davis, CA 956164National Tax Agency/Ministry of Finance, 3-1-1 Kasumigaseki, Chiyoda-ku, Tokyo, 100-8978, Japan.David A. Mills1Department of Viticulture and Enology, University of California, Davis, CA 956162Department of Food Science and Technology, University of California, Davis, CA 956163Foods for Health Institute, University of California, Davis, CA 95616Linda F. Bisson1Department of Viticulture and Enology, University of California, Davis, CA 95616