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Research is focused on the increase of the field of obtaining the wine yeast, under physical and chemical conditions. Study of different influences on yeast production is very important for the promotion
Alcoholic fermentation is an anaerobic biochemical process of oxidation-reduction in which carbohydrates are metabolized by the action of yeast enzymes in major products
Drought is considered to be the predominant factor both for determining the geographic distribution of vegetation and for restricting crop yields in agriculture. Furthermore
Nei vini rosati, è il colore ad avere il primo impatto con il consumatore. Esso risulterà tanto più accattivante, quanto più elegante e raffinato si presenta.
Le vin est un des produits finis que l’on obtient à partir de raisins. La vigne réagit à de nombreux facteurs environnementaux et son comportement est directement influencé par les pratiques culturales
The behaviour of cv. “Tinta Roriz” (Vitis vinifera L.), was studied when moderate drip irrigation was applied from veraison to harvest. Field studies were conducted during three growing seasons