Titlebook: Biology of Microorganisms on Grapes, in Must and in Wine; Helmut König,Gottfried Unden,Jürgen Fröhlich Book 20091st edition Springer-Verla

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Kompendium Technische Thermodynamikf humans and animals. They can also be found on grapes, in grape must and wine. This group of bacteria is characterized by the production of lactic acid as major catabolic end product from glucose. The acidic conditions (pH: 3.0 - 3.5) of grape must and the increasing concentration of ethanol during

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,Die NP-Vollständigkeitstheorie,ust and wine by producing off-flavour or mycotoxins. For each organism the symptoms and the effect on berry quality is explained. The fungi affecting grapevine berries and clusters belongs to distinct taxonomical groups and differ in the life style partially significant. Some fungi are biotrophic an

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