The vinification of partially dried grapes: a comparative fermentation study of Saccharomyces cerevisiae strains under high sugar stress.
about
Changes in volatile composition and sensory attributes of wines during alcohol content reduction.Managing high-density commercial scale wine fermentations.Concentration effect of Riesling Icewine juice on yeast performance and wine acidity.Effects of the addition of different nitrogen sources in the tequila fermentation process at high sugar concentration.Cytofluorometric detection of wine lactic acid bacteria: application of malolactic fermentation to the monitoring.Wine colour adsorption phenotype: an inheritable quantitative trait loci of yeasts.
P2860
The vinification of partially dried grapes: a comparative fermentation study of Saccharomyces cerevisiae strains under high sugar stress.
description
2005 nî lūn-bûn
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name
The vinification of partially ...... rains under high sugar stress.
@en
The vinification of partially ...... rains under high sugar stress.
@nl
type
label
The vinification of partially ...... rains under high sugar stress.
@en
The vinification of partially ...... rains under high sugar stress.
@nl
prefLabel
The vinification of partially ...... rains under high sugar stress.
@en
The vinification of partially ...... rains under high sugar stress.
@nl
P2093
P2860
P1476
The vinification of partially ...... rains under high sugar stress.
@en
P2093
P2860
P304
P356
10.1111/J.1472-765X.2005.01713.X
P577
2005-01-01T00:00:00Z