Influence of different processing methods on microflora and quality of spontaneously fermented wines

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 17180 N
Contract period: 01.01.2011 - 31.12.2013
Budget: 209,550 Euro
Purpose of research: Applied research

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Section overview

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Subjects

Viticulture

Food Chemistry

Food microbiology

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Climate change (1366)
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Food and consumer protection (2459)
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Applied research (10236) Basic research (2272) Experimental development (2252) Inventory & Assessment (1285) Networks and research co-ordination (331) Public relations (255) Demonstration (225) Project preparation activity (61) Conferences and Meetings (40)

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