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Fermentation 2019, 5(1), 19; https://doi.org/10.3390/fermentation5010019

Wine Fermentation

Institute of Molecular Physiology, Microbiology and Wine Research, Johannes Gutenberg-University of Mainz, Becherweg 15, D-55099 Mainz, Germany
Received: 2 February 2019 / Accepted: 9 February 2019 / Published: 12 February 2019
(This article belongs to the Special Issue Wine Fermentation)
Full-Text   |   PDF [145 KB, uploaded 27 February 2019]
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Currently wineries are facing new challenges due to actual market demands for creation of products exhibiting more individual flavors [...] View Full-Text
Keywords: extraction methods; color intensity; phenolic content; Saccharomyces; Lachancea; yeast hybrids; metabolomics; sulfur compounds; oenological enzymes; process control extraction methods; color intensity; phenolic content; Saccharomyces; Lachancea; yeast hybrids; metabolomics; sulfur compounds; oenological enzymes; process control
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).
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Claus, H. Wine Fermentation. Fermentation 2019, 5, 19.

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