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Evaluation of Non-Saccharomyces Yeasts for the Reduction of Alcohol Content in Wine
Over recent decades, the average ethanol concentration of wine has increased, largely due to consumer preference for wine styles associated with increased grape maturity; sugar content increases with grape maturity, and this translates into increased alcohol content in wine. However, high ethanol co...
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| Main Authors: | , , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
American Society for Microbiology
2014
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3957604/ https://ncbi.nlm.nih.gov/pubmed/24375129 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.03780-13 |
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