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Temperature-Dependent Kinetic Model for Nitrogen-Limited Wine Fermentations
A physical and mathematical model for wine fermentation kinetics was adapted to include the influence of temperature, perhaps the most critical factor influencing fermentation kinetics. The model was based on flask-scale white wine fermentations at different temperatures (11 to 35°C) and different i...
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| Autors principals: | , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
American Society for Microbiology (ASM)
2007
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC2074923/ https://ncbi.nlm.nih.gov/pubmed/17616615 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.00670-07 |
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