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Q38813315-0FBE1990-AFDF-4DBD-88A6-F627D676F8B4
Q38813315-0FBE1990-AFDF-4DBD-88A6-F627D676F8B4
BestRank
Statement
http://www.wikidata.org/entity/statement/Q38813315-0FBE1990-AFDF-4DBD-88A6-F627D676F8B4
Changes in volatile composition and sensory attributes of wines during alcohol content reduction.
P2860
Q38813315-0FBE1990-AFDF-4DBD-88A6-F627D676F8B4
BestRank
Statement
http://www.wikidata.org/entity/statement/Q38813315-0FBE1990-AFDF-4DBD-88A6-F627D676F8B4
rank
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wasDerivedFrom
844331faa2e687d42701093faa8a69f8dfeb36cf
P2860
Evaluation of non-Saccharomyces yeasts for the reduction of alcohol content in wine.