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Wine Fermentation

Institute of Molecular Physiology, Microbiology and Wine Research, Johannes Gutenberg-University of Mainz, Becherweg 15, D-55099 Mainz, Germany
Fermentation 2019, 5(1), 19; https://doi.org/10.3390/fermentation5010019
Received: 2 February 2019 / Accepted: 9 February 2019 / Published: 12 February 2019
(This article belongs to the Special Issue Wine Fermentation)
Note: In lieu of an abstract, this is an excerpt from the first page.

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
MDPI and ACS Style

Claus, H. Wine Fermentation. Fermentation 2019, 5, 19.

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