THE PRODUCTION OF LOW-ALCOHOL WINES BY SEQUENTIAL SEMI-ANAEROBIC MUST FERMENTATION
Nowadays, consumers go towards products that provide food security and nutritional richness, consumption of highly alcoholic beverages not complying with these health-related requirements. This study aimed to obtain low-alcohol wines by performing sequential alcoholic fermentation of grape must (Mus...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Iasi University of Life Sciences
2023-04-01
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| Series: | Journal of Applied Life Sciences and Environment |
| Subjects: | |
| Online Access: | https://jurnalalse.com/wp-content/uploads/ALSE4-2022-03.pdf |