Sequential fermentation using non-
Published in Springer Link (Chiba Institute of Technology) • Jan 21, 2015
Authors:,,
Maurizio Ciani
Laura Canonico
Lucia Oro
Abstract
Over the last few decades there has been a progressive increase in wine ethanol content due to global climate change and modified wine styles that involved viticulture and oenology practices. Among the different approaches and strategies to reduce alcohol content in wine we propose a sequential ferm...
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