Sluggish and stuck fermentations: some actual trends on their physiological basis
págs. 11-14
págs. 15-22
págs. 23-28
Analysis of yeast metabolism in order to prevent sluggish of interrupted fermentation in relation to the quality of wine: PH.R. Uvarum (S6U) PH.R. Cerevisae (S1C)
Aldo Garofolo, Roberto Lo Scalzo, R. Cedroni, Gaetano Ciolfi
págs. 29-32
págs. 33-36
págs. 37-46
págs. 47-52
págs. 53-56
Changes in grape must microbial flora as affected by winemaking operations before yeast inoculation: an investigation on 12 wineries in Trentino (North Italy)
págs. 57-63
págs. 65-70
págs. 71-82
págs. 83-88
Fermentations: problems, solutions and prevention
págs. 89-92
Impact of glucose-fructose-ratio on stuck fermentations: practical experiences to restart stuck fermentations
págs. 93-96
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