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Fermentation
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#	Item
91	Tasting Notes 2013 Wallis Chardonnay Vintage Vineyards :: Clones Harvest date :: Yield Brix :: pH :: TA Add to Reading List Source URL: www.tenminutesbytractor.com.au Language: English - Date: 2015-05-18 22:00:35 Oenology Grape Wine Food and drink Malolactic fermentation Winemaking Chardonnay Wine tasting Oak Fermentation in winemaking Aroma of wine Sweetness of wine
92	Microsoft Word - art3_visto Sara_final Add to Reading List Source URL: www.ctv-jve-journal.org Language: English Oenology Yeasts Saccharomycetes Wine Biology Grape Saccharomycetaceae Brettanomyces Wine fault Yeast in winemaking Zygosaccharomyces bailii Fermentation in winemaking
93	Probiotic Foods and Supplements Stuart J. Adams, Nutritionist Introduction Lactic Acid Bacteria (LAB) have been used for years in the fermentation of certain food products because they convert lactose to lactic acid whic Add to Reading List Source URL: nutra-smart.net Language: English - Date: 2014-06-09 11:10:41 Bacteria Microbiology Medicine Digestive system Lactobacillaceae Probiotics Bacteriology RTT Lactobacillus rhamnosus Diarrhea Lactobacillus Lactobacillales
94	Frida Albinusi Nyamete Potential of Lactic Acid Fermentation in Reducing Aflatoxin B1 and Fumonisin B1 in Tanzanian Maize‐ Based Complementary Gruel Abstract Aflatoxin B1 (AFB1) and fumo Add to Reading List Source URL: iagri.org Language: English - Date: 2015-08-19 14:46:53 Bacteria Lactobacillaceae Gram-positive bacteria Microbiology Lactobacillus Pediococcus Lactobacillales Lactic acid fermentation Lactobacillus buchneri Candida humilis
95	Food Science and Technology Department University of California, Davis Aggie Brew The Newsletter of the campus brewing program at UC Davis Add to Reading List Source URL: faculty.bftv.ucdavis.edu Language: English - Date: 2012-12-20 19:29:24 Brewing Food and drink Fermentation in food processing Personal life Beer Brewery Picnic Day Adjuncts Charles Bamforth
96	Syrah% Syrah 4% Viognier Alcohol Level: 13.0% Levels: pH 3.79 TA 6.3g/l Sugar: 2.6 g/l Harvest date: Oct 16 - Oct 21, 2010 Add to Reading List Source URL: www.poplargrove.ca Language: English - Date: 2015-04-30 15:16:25 Grape Wine Oenology Food and drink Fermentation in food processing Winemaking Acids in wine Wine tasting Syrah Yeast in winemaking Viognier Aroma of wine
97	2015 Estate Oak Free Chardonnay Napa Valley Winemaker’s Notes: Rich tropical aromas of cantaloupe and pear combine with kiwi fruit to create a vibrant, bright, clean, crisp finish. Hints of Asian pear, honeydew melon, Add to Reading List Source URL: stsupery.com Language: English - Date: 2016-04-28 17:58:39 Oenology Wine Grape Food and drink American Viticultural Areas Chardonnay Fermentation in winemaking Malolactic fermentation Winemaking Acids in wine Napa Valley AVA St. Supry Estate Vineyards & Winery
98	Food Science and Technology Department University of California, Davis Aggie Brew The Newsletter of the campus brewing program at UC Davis Add to Reading List Source URL: faculty.bftv.ucdavis.edu Language: English - Date: 2012-12-20 19:29:25 Brewing Food and drink Business Personal life Fermentation in food processing Institute of Brewing and Distilling Brewery Beer Anheuser-Busch Charles Bamforth
99	WINE RELEASES 2012 & 2013 Vintages Add to Reading List Source URL: www.tenminutesbytractor.com.au Language: English - Date: 2014-05-25 04:55:18 Wine Grape Oenology Food and drink White wine Acids in wine Chardonnay Yeast in winemaking Winemaking Fermentation in winemaking Malolactic fermentation Pinot gris
100	Umlaut Vineyard & Winemaking Notes A barrel fermented Gewürztraminer? Done in neutral oak, it is round and sophisticated. This bone dry Gewürztraminer was fermented in a single older barrel and then sat on gross lees f Add to Reading List Source URL: www.keukaspringwinery.com Language: English - Date: 2015-12-09 13:30:05 Wine Grape Oenology Food and drink Oak Gewrztraminer Chardonnay Aroma of wine White wine Fermentation in winemaking

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