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Q33912801-75565D66-1057-494B-BB52-E9FC0EAE470F
Q33912801-75565D66-1057-494B-BB52-E9FC0EAE470F
BestRank
Statement
http://www.wikidata.org/entity/statement/Q33912801-75565D66-1057-494B-BB52-E9FC0EAE470F
Effects of grape marcs acidification treatment on the evolution of indigenous yeast populations during the production of grappa.
P2860
Q33912801-75565D66-1057-494B-BB52-E9FC0EAE470F
BestRank
Statement
http://www.wikidata.org/entity/statement/Q33912801-75565D66-1057-494B-BB52-E9FC0EAE470F
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wasDerivedFrom
00343c2b7f3842d85e221cc868440882a83459c5
P2860
Effects of pH, temperature and SO2 on the formation of pyranoanthocyanins during red wine fermentation with two species of Saccharomyces.