Fermentation | Free Full-Text | Modulating Wine Pleasantness Throughout Wine-Yeast Co-Inoculation or Sequential Inoculation
Changes in monosaccharides, organic acids and amino acids during Cabernet Sauvignon wine ageing based on a simultaneous analysis using gas chromatography–mass spectrometry - Zhang - 2018 - Journal of the Science of
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Relationship of Changes in Rotundone Content during Grape Ripening and Winemaking to Manipulation of the 'Peppery' Character of Wine | Journal of Agricultural and Food Chemistry
Frontiers | Transcriptomic Analysis of Oenococcus oeni SD-2a Response to Acid Shock by RNA-Seq
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de novo transcriptomic profiling of differentially expressed genes in grass halophyte Urochondra setulosa under high salinity | Scientific Reports
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Fermentation | Free Full-Text | Commercially Available Non-Saccharomyces Yeasts for Winemaking: Current Market, Advantages over Saccharomyces, Biocompatibility, and Safety
Grapegrower & Winemaker - January 2015 by Provincial Press Group - Issuu
Time courses of acetaldehyde levels during AF and MLF of Chardonnay... | Download Scientific Diagram
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2012 winery catalog.indd
Supplementary Materials Sample Isolate Observation Number Cluster Number 2016-1MF 1 Obs1 C1 2016-1MF 2 Obs2 C1 2016-1MF 3 Obs3 C
Fermentation | Free Full-Text | Modulating Wine Pleasantness Throughout Wine-Yeast Co-Inoculation or Sequential Inoculation
Wine Ingredients, Yeast & Additives | GW Kent
Fermentation | Free Full-Text | Modulating Wine Pleasantness Throughout Wine-Yeast Co-Inoculation or Sequential Inoculation
In Österreich offiziell gemeldete Weinbehandlungsmittel
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Fermentation | Free Full-Text | Modulating Wine Pleasantness Throughout Wine-Yeast Co-Inoculation or Sequential Inoculation
Time courses of glucose and fructose concentrations during | Download Scientific Diagram
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Wine Ingredients, Yeast & Additives | GW Kent
Weinbehandlungsmittel-07072011.pdf
