Article Figures & Data
Figures
- Figure 1
The completed aroma wheel using descriptors for Brettanomyces in synthetic wine and determined by a trained panel of judges. Twelve general categories are broken down to between three and seven more specific terms. The reverse of the wheel (not shown) shows photomicrographs of B. bruxellensis and summarizes some of the information given here.
- Figure 2
The percentage of the wines with a given microbial contaminant (Brettanomyces, lactic acid bacteria [LAB], or both) that were described as having a specific aroma characteristic. For example, 100% of wines with both Brettanomyces and LAB and 77% of wines with LAB alone were described as spicy. The information was compiled from Table 2.
Tables
Vol 1 Issue 1
