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Q58884464-557EF11D-E9F8-4FAA-BC42-5F4DCE54F5CE
Q58884464-557EF11D-E9F8-4FAA-BC42-5F4DCE54F5CE
BestRank
Statement
http://www.wikidata.org/entity/statement/Q58884464-557EF11D-E9F8-4FAA-BC42-5F4DCE54F5CE
Use of non-Saccharomyces in single-culture, mixed and sequential fermentation to improve red wine quality
P2860
Q58884464-557EF11D-E9F8-4FAA-BC42-5F4DCE54F5CE
BestRank
Statement
http://www.wikidata.org/entity/statement/Q58884464-557EF11D-E9F8-4FAA-BC42-5F4DCE54F5CE
rank
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type
BestRank
Statement
wasDerivedFrom
724d6966c635380c785b08587496f8ee38e94672
P2860
Use of Schizosaccharomyces strains for wine fermentation-Effect on the wine composition and food safety.