Step 1 of 3 33% Publications*Select any of these publications to request a copy from the library Barata, A., Laureano, P., D’Antuono, I., Martorell, P., Stender, H., Malfeito-Ferreira, M., Querol, A., Loureiro, V. 2013. Enumeration and identification of 4-ethylphenol producing yeasts recovered from the wood of wine ageing barriques after different sanitation treatments. J. Food. Res. 2(1): 140-149. (A 14861) Full text available online Breniaux, M., Renault, P., Meunier, F., Ghidossi, R. 2019. Study of high power ultrasound for oak wood barrel regeneration: impact on wood properties and sanitation effect. Beverages 5(1). Full text available online Butzke, C. 2010. Wine barrel maintenance. Purdue Extension Commercial Winemaking Production Series Fact Sheet FS-57-W. Full text available online Coulter, A., Robinson, E., Cowey, G., Francis, I.L., Lattey, K., Capone, D., Gishen, M., Godden, P. 2003. Dekkera/Brettanomyces yeast – an overview of recent AWRI investigations and some recommendations for its control. Bell, S.M., de Garis, K.A., Dundon, C.G., Hamilton, R.P., Partridge, S.J., Wall, G.S. (eds.) Impacts of wine flavour: proceedings of a seminar; 10-11 July 2003, Barossa Convention Centre, Tanunda, S.A., 2003, Adelaide, SA: ASVO: 41-50. (s756) Edwards, C.G., Cartwright, Z.M. 2018. Application of heated water to reduce populations of Brettanomyces bruxellensis present in oak barrel staves. South Afr. J. Enol. Vitic. 40(1). Full text available online Pollnitz, A.P., Pardon, K.H., Sefton, M.A. 2000. 4-Ethylphenol, 4-ethylguaiacol and oak lactones in Australian red wines. Aust. Grapegrower Winemaker (438): 45, 47-50. (s638) Solis, A., Gerling, C., Worobo, R.W. 2015. An in vivo study: sanitation of wine cooperage with five different treatment methods. Pract. Winery Vineyard (April): 58-63. (H 17673) Solis, A. 2018. Thermal inactivation of wine spoilage yeasts to validate steam sanitation protocols in wineries. Food Safety Magazine (April): 60-70. (A 15313) Full text available online Stadler, E., Fischer, U. 2020. Sanitization of oak barrels for wine – a review. J. Agric. Food Chem. 68(19): 5283-5295. (TR 249.10) Wilker, K.L., Dharmadhikari, M. R. 1997. Treatment of barrel wood infected with acetic acid bacteria. Am. J. Enol.Vitic. 48(4): 516-520. (TR 113.18) Yap, A., Jiranek, V., Grbin, P., Barnes, M., Bates, D. 2007. Studies on the application of high power ultrasonics for barrel and plank cleaning and disinfection. Aust. N.Z. Wine Ind. J. 22: 95-104. 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