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Autor:
Michelle E, Walker, Tommaso L, Watson, Christopher R L, Large, Yan, Berkovich, Tom A, Lang, Maitreya J, Dunham, Sean, Formby, Vladimir, Jiranek
Publikováno v:
FEMS Yeast Research. 22
In winemaking, slow or stuck alcoholic fermentation can impact processing efficiency and wine quality. Residual fructose in the later stages of fermentation can leave the wine ‘out of specification’ unless removed, which requires reinoculation or