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Minimisation of unwanted malolactic fermentation (MLF) in sparkling wine
Minimisation of unwanted malolactic fermentation (MLF) in sparkling wine
About project
Project type
EIP-AGRI Operational Group
Grant ID
OG_Spain_38fd8b6b64
Start date
01 Jan 2018
End date
01 Jan 2020
CORDIS database
-
Project website
Project website
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Ficha FML: Minimización de la fermentación maloláctica no querida a los vinos espumosos
Document
01-10-2020
ASSOCIACIÓ AEI INNOVI
Cava
ácido L-málico
fermentación maloláctica
vinos espumosos
bacterias lácticas
acido L-láctico