Biology of Microorganisms on Grapes, in Must and in Wine
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...
محفوظ في:
| مؤلفون آخرون: | |
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| التنسيق: | كتاب |
| اللغة: | English |
| منشور في: |
Springer
2017
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| الموضوعات: | |
| الوصول للمادة أونلاين: | http://repository.vnu.edu.vn/handle/VNU_123/28578 |
| الوسوم: |
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