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REDUCED STUCK ALCOHOLIC FERMENTATIONS IN WINE PRODUCTION
REDUCED STUCK ALCOHOLIC FERMENTATIONS IN WINE PRODUCTION
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机译:减少葡萄酒酿造中的酒精发酵
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摘要
A method for production of a wine wherein the method significantly decreases the risk of unwanted stuck alcoholic fermentations. The method involves addition of glucose isomerase to the grape juice.
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