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ESL 2005 – La Rioja – Yeast’s contribution to the sensory profile of wine
ESL 2007 – Margaux – Global warming and new oenological challenges
ESL 2008 – Horsens – Sulphur compounds production and sensory impact on wine
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
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