Nechita, Ancuța; Savin, C.; Pașa, Rodica; Zamfir, Cătălin-Ioan; Codreanu, Maria
(Editura ”Ion Ionescu de la Brad” Iasi, 2014)
The alcoholic fermentation of grapes must is highly desired when the
yeasts are tolerant to high osmotic pressure due to high concentrated sugar and
resistant to the toxic effects of the high alcohol concentration. In ...