Coded matrix of the CCRD experimental design.
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The 17 CCRD trials were designed to understand the interaction of sulfur dioxide, ethanol and glucose using the following realistic concentrations of each parameter in wines: 0 to 40 mg L-1 initial free sulfur dioxide, 10% to 15% (v/v) ethanol and 2 to 10 g L-1 glucose (Table 1). These ranges were selected based on previous experiments where both yeast “growth” and “no growth” were observed.Coded matrix of the CCRD experimental design.
创建时间：
2015-12-03
