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The choice of yeast for fermentation offers great potential to adjust the aroma

Meeting consumer expectations through management in vineyard and winery : the choice of yeast for fermentation offers great potential to adjust the aroma of Sauvignon Blanc wine.

This article was first published by the Australian and New Zealand Wine Industry Journal, January/February 2006, Vol. 21, No. 1, and is reproduced here with the permission of the publisher, Winetitles www.winebiz.com.au.

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