Biology of Microorganisms on Grapes, in Must and in Wine

• Συγγραφή απο Οργανισμό/Αρχή: SpringerLink (Online service)
• Άλλοι συγγραφείς: König, Helmut (Επιμελητής έκδοσης), Unden, Gottfried (Επιμελητής έκδοσης), Fröhlich, Jürgen (Επιμελητής έκδοσης)
• Μορφή: Ηλεκτρονική πηγή Ηλ. βιβλίο
• Γλώσσα: English
• Έκδοση: Berlin, Heidelberg : Springer Berlin Heidelberg, 2009.
• Θέματα: Life sciences.; Biotechnology.; Microbiology.; Food > Biotechnology.; Agriculture.; Plant biochemistry.; Life Sciences.; Plant Biochemistry.; Applied Microbiology.; Food Science.

The ancient beverage wine is the result of the fermentation of grape must. This n- urally and fairly stable product has been and is being used by many human societies as a common or enjoyable beverage, as an important means to improve the quality of drinking water in historical times, as therapeutic...