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dc.contributor.authorNorthern Grapes Project
dc.contributor.editorMartinson, Timothy E.
dc.contributor.editorGerling, Chris
dc.date.accessioned2021-10-05T17:21:12Z
dc.date.available2021-10-05T17:21:12Z
dc.date.issued2013-11-26
dc.identifier.urihttps://hdl.handle.net/1813/110079
dc.descriptionUsing Selected Yeast Strains to Reduce Wine Total Acidity Funding and the Future of the Northern Grapes Project NGP Team Profile: Bill Gartner 2012 Michigan Wine Tasting Room Research – A Series: Issue #2, Tasting Room Visitors’ Wine Purchase & Consumption
dc.description.abstractViticulture, enology and marketing for cold-hardy grapes
dc.language.isoen_US
dc.publisherCornell University
dc.relation.ispartofseriesNorthern Grapes News
dc.rightsCC0 1.0 Universal
dc.rights.urihttps://creativecommons.org/publicdomain/zero/1.0/
dc.subjectNorthern Grapes Project
dc.subjectNorthern Grapes News
dc.subjectNewsletter
dc.subjectyeast strains
dc.subjecttotal wine acidity
dc.subjectfunding
dc.subjectBill Gartner
dc.subjectMichigan Wine Tasting Room Research
dc.titleNorthern Grapes Project: Northern Grapes News, Vol. 2, Iss. 4
dc.typenewsletter
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