State-of-the-art advantages and drawbacks on the application of vibrational spectroscopy to monitor alcoholic fermentation (beer and wine)
Author:
Publisher
Informa UK Limited
Subject
Spectroscopy,Instrumentation
Link
http://www.tandfonline.com/doi/pdf/10.1080/05704928.2015.1132721
Reference80 articles.
1. Wine Fermentation
2. Principles and Practices of Winemaking
3. Winemaking Biochemistry and Microbiology: Current Knowledge and Future Trends
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