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    An automatic fermentation nutrition system compared to a traditional one: fermentation performances and composition of white wines by Matteo, Clara Vitaggio, Fabrizio Ghinolfi, Filippo Amato, Luciano Cinquanta, Onofrio Corona

    Published 2025-01-01
    “…The parameters that underwent evaluation encompassed a wide range of aspects, including the fermentation kinetics of sugars, the use of α-amino nitrogen and ammonium, as well as the technological and aromatic volatile composition of the wines. …”
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