Investigation using cork as closure and winemaking tool for bottle fermented sparkling wines
Project number: P04000204
Project leader: Jolly, N
The aim of this project is to compare MCC
wines fermented and aged under cork and crown caps.
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Production of low alcohol wines by non-Saccharomyces yeast
Project Number: P04000009
Project leader: Jolly, N P
High alcohol wines are unacceptable to many consumers and there is a need to investigate technologies for the production of lower alcohol wines, while retaining…