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Promotion of quality sparkling wine through targeted collection of bound flavorings (flavor precursors) in a basis for sparkling wines and their optimized release during the second fermentation
Project
Project code: AiF 16543 N
Contract period: 01.01.2010
- 31.12.2012
Budget: 463,450 Euro
Purpose of research: Applied research
keine Angabe
Section overview
Subjects
- Food Processing
- Food microbiology