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Modiffications of the tartaric compounds solubility during malolactic fermentation of some red and white wines.
Modiffications of the tartaric compounds solubility during malolactic fermentation of some red and white wines.
2009
G. Odăgeriu
A. Bălănuţă
I. Neacşu
I. C. Zamfir
Valeriu V. Cotea
E. Rusu
L. Vacarciuc
I. Moraru
Keywords:
Lactic acid
Malolactic fermentation
Winemaking
Malic acid
Citric acid
Fermentation in winemaking
Tartaric acid
Fermentation
Biochemistry
Organic chemistry
Chemistry
Food science
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