Brettanomyces (English Wikipedia)

Analysis of information sources in references of the Wikipedia article "Brettanomyces" in English language version.

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ajevonline.org

"Oxford Companion to Wine — Brettanomyces". Archived from the original on 2008-08-08.
Also Heresztyn, T (1986). "Formation of substituted tetrahydropyridines by species of Brettanomyces and Lactobacillus isolated from mousey wines". American Journal of Enology and Viticulture. 37 (2): 127–32. doi:10.5344/ajev.1986.37.2.127. S2CID 85848456.

doi.org

Gilliland, R. B. (1961). "Brettanomyces. I. Occurrence, Characteristics, and Effects on Beer Flavour". Journal of the Institute of Brewing. 67 (3): 257–261. doi:10.1002/j.2050-0416.1961.tb01791.x.
Jan Steensels; et al. (2015). "Brettanomyces yeasts — From spoilage organisms to valuable contributors to industrial fermentations". International Journal of Food Microbiology. 206: 24–38. doi:10.1016/j.ijfoodmicro.2015.04.005. PMID 25916511.
"Oxford Companion to Wine — Brettanomyces". Archived from the original on 2008-08-08.
Also Heresztyn, T (1986). "Formation of substituted tetrahydropyridines by species of Brettanomyces and Lactobacillus isolated from mousey wines". American Journal of Enology and Viticulture. 37 (2): 127–32. doi:10.5344/ajev.1986.37.2.127. S2CID 85848456.

freepatentsonline.com

United States Patent Office Application Number: US1904208464A

nih.gov

pubmed.ncbi.nlm.nih.gov

Jan Steensels; et al. (2015). "Brettanomyces yeasts — From spoilage organisms to valuable contributors to industrial fermentations". International Journal of Food Microbiology. 206: 24–38. doi:10.1016/j.ijfoodmicro.2015.04.005. PMID 25916511.

nytimes.com

Asimov, Eric (November 22, 2011). "Brews as Complex as Wine". The New York Times. Retrieved 2011-11-24.

semanticscholar.org

api.semanticscholar.org

"Oxford Companion to Wine — Brettanomyces". Archived from the original on 2008-08-08.
Also Heresztyn, T (1986). "Formation of substituted tetrahydropyridines by species of Brettanomyces and Lactobacillus isolated from mousey wines". American Journal of Enology and Viticulture. 37 (2): 127–32. doi:10.5344/ajev.1986.37.2.127. S2CID 85848456.

spittoon.biz

"CORK TAINT AND BRETTANOMYCES". 1 May 2005. Archived from the original on 2006-06-04.

web.archive.org

"Oxford Companion to Wine — Brettanomyces". Archived from the original on 2008-08-08.
Also Heresztyn, T (1986). "Formation of substituted tetrahydropyridines by species of Brettanomyces and Lactobacillus isolated from mousey wines". American Journal of Enology and Viticulture. 37 (2): 127–32. doi:10.5344/ajev.1986.37.2.127. S2CID 85848456.
"CORK TAINT AND BRETTANOMYCES". 1 May 2005. Archived from the original on 2006-06-04.

winepros.com.au

"Oxford Companion to Wine — Brettanomyces". Archived from the original on 2008-08-08.
Also Heresztyn, T (1986). "Formation of substituted tetrahydropyridines by species of Brettanomyces and Lactobacillus isolated from mousey wines". American Journal of Enology and Viticulture. 37 (2): 127–32. doi:10.5344/ajev.1986.37.2.127. S2CID 85848456.