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Influence of the second fermentation in sparkling wine on positive ingredients, and their expression in sensory champagne

Project

Food and consumer protection

This project contributes to the research aim 'Food and consumer protection'. Which funding institutions are active for this aim? What are the sub-aims? Take a look:
Food and consumer protection


Project code: AiF 13932 N
Contract period: 31.01.2004 - 31.12.2006
Budget: 322,350 Euro
Purpose of research: Applied research

keine Angabe

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