Influence of the second fermentation in sparkling wine on positive ingredients, and their expression in sensory champagne
Description:
keine Angabe
Executive Institute:
Department of Viticulture and Oenology Details of Department of Viticulture and Oenology
Parent institution:
Service Center Rural Area - Rheinpfal ... (DLR) Details of (DLR) (Rhineland-Palatinate)
Contract period:
31. 01. 2004 - 31. 12. 2006
Project budget:
322,350 €
Participating Institutions:
- Institute of Food Chemistry (ILC) Details of ILC
Funding Programme:
- IGF - Collective Research for SMEs- Normal procedure Details of IGF - Collective Research for SMEs- Normal procedure
Subject:
- Food Processing
Purpose of research:
Applied research
Funding Institutions:
- Ministry of Economics and Technology (BMWI) Details of (BMWI)
Project Management Agency:
- Consortium of Industrial Research Associations \'Otto von Guericke\' eV (AiF) Details of AiF