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Q56769552-3F1CC304-4D3F-43E8-A35B-B8E110E8318B
Q56769552-3F1CC304-4D3F-43E8-A35B-B8E110E8318B
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http://www.wikidata.org/entity/statement/Q56769552-3F1CC304-4D3F-43E8-A35B-B8E110E8318B
Chemical composition and sensory profiles of mulberry wines as fermented with different Saccharomyces cerevisiae strains
P2860
Q56769552-3F1CC304-4D3F-43E8-A35B-B8E110E8318B
BestRank
Statement
http://www.wikidata.org/entity/statement/Q56769552-3F1CC304-4D3F-43E8-A35B-B8E110E8318B
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9e1fa9774ea690190e100cf32876a910b4299f73
P2860
Chemical, chromatic, and sensory attributes of 6 red wines produced with prefermentative cold soak.