The use of dextrose in winemaking

Article English OPEN
Schmitt Matthias; Christmann Monika;
(2016)

In this work the benefit of using dextrose instead of sucrose was investigated. Trials with stuck fermentation could show the potential of compensating glucose / fructose imbalances by adding dextrose. Trials on sparkling wine production showed that under stressful cond... View more
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