Malolactic fermentation of Grape Wine by Lactococcus lactis var cremoris NCIM 2402.
- Published in:
- International Food Research Journal, 2012, v. 19, n. 4, p. 1767
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- Publication type:
- Article
Works matching DE "DRY wines"
Results: 5
1
2
THE PRODUCTION OF LOW-ALCOHOL WINES BY SEQUENTIAL SEMI-ANAEROBIC MUST FERMENTATION.
- Published in:
- Journal of Applied Life Sciences & Environment, 2022, v. 192, n. 4, p. 407, doi. 10.46909/alse-554073
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- Publication type:
- Article
3
THE IMPACT OF NON-SACCHAROMYCES YEASTS ON GRAPE MUST FERMENTATION: COMPREHENSIVE STUDY.
- Published in:
- Bulletin of the Transilvania University of Brasov, Series II: Forestry, Wood Industry, Agricultural Food Engineering, 2024, v. 17, n. 1, p. 141, doi. 10.31926/but.fwiafe.2024.17.66.1.8
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- Publication type:
- Article
4
Contribution of oak wood ageing to the sweet perception of dry wines.
- Published in:
- Australian Journal of Grape & Wine Research, 2013, v. 19, n. 1, p. 11, doi. 10.1111/ajgw.12013
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- Publication type:
- Article
5
Effects of partial dehydration techniques on the metabolite composition in 'Refošk' grape berries and wine.
- Published in:
- Turkish Journal of Agriculture & Forestry, 2017, v. 41, n. 1, p. 10, doi. 10.3906/tar-1609-65
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- Publication type:
- Article