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Cookie akzeptierenBiology of Microorganisms on Grapes, in Must and in Wine
- Springer Berlin Heidelberg
- 2009
- Gebunden
- 540 Seiten
- ISBN 9783540854623
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 therapeutical agent, and as a religious symbol. During the last centuries, wine has become an object of scientific interest. In this respect different periods may be observed. At first, simple observations were recorded, and subsequently, the chemical basis and the involvement of microorg- isms were elucidated. At a later stage, the scientific work led to
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