Restarting incomplete fermentations the effect of high concentrations of acetic acid

Restarting incomplete fermentations the effect of high concentrations of acetic acid

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Detalles Bibliográficos
Publicado en:	Australian Journal of Grape and Wine Research
Autor principal:	Eglinton, J. M.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Australian Journal of Grape and Wine Research v. 5, no. 2 (1999), p. 71-78
Materias:	Enología Vinificación Fermentación Saccharomyces Saccharomyces cerevisiae Acido acético Acidez Acidez volátil
Publicación relacionada:	Contenido en: Australian Journal of Grape and Wine Research

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