USE OF MALT IN WINE PRODUCTION
<p><em>The use of dry malt extract was proposed in this study as nutritional complementation of the yeast</em><em> in wine alcoholic fermentation, aiming for the creation of a new alcoholic beverage to be added to the market called “Malted Wine”. Two kinds of grape wines were...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | Portuguese |
| Published: |
Associação Acadêmica de Propriedade Intelectual
2016-06-01
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| Series: | Revista GEINTEC |
| Online Access: | http://www.revistageintec.net/portal/index.php/revista/article/view/627 |