Optimierung des biologischen Sa⁺ureabbaus in Wein mit Starterkulturen
By: Sibylle A. Krieger
Contributors: Universita⁺t Hohenheim
Published: 1989
Language: ger
Number of pages: 307
Subjects: Microorganisms; Fermentation; Lactic acid bacteria; Wine and wine making; Microbiology
Notes: Thesis (doctoral)--Universita⁺t Hohenheim, 1989.

Includes bibliographical references (p. 290-307)