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“The state of the Art” Yeast Nutrition and Protection for Good Alcoholic Fermentation
ESL 2012 – Monestiers – THE USE OF NON-CONVENTIONAL MICROORGANISMS IN WINEMAKING
ESL 2006 – South Africa – New trends in the use of specialty inactivated yeast during winemaking
ESL 2004 – Porto – Wine quality and malolactic fermentation
ESL 2009 – Geinsenheim – Sensory Development of Cool Climate of varietals during wine fermentation
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