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LEVADURAS BACTERIAS NUTRIENTES / PROTECTORES LEVADURAS INACTIVADAS ESPECíFICAS ENZIMAS QUITOSANO SOLUCIONES PARA VITICULTURA

Lallemand Scientific Interviews

ARTICLES BROCHURES LALLEMAND SCIENTIFIC INTERVIEWS OENOMAG/EMAG OTHERS REFERENCE MATERIAL UNDER INVESTIGATION WINE EXPERT WINEMAKING UPDATE ALL DOCUMENTS

ESL 2014 – Mendoza – Argentina -NEW OUTLOOK IN VITICULTURE AND THE IMPACT ON WINE QUALITY

ESL 2014 Mendoza - Argentina - NEW OUTLOOK IN VITICULTURE AND THE IMPACT ON WINE QUALITY - Lee este documento

ESL 2009 – GEISENHEIM – SENSORY DEVELOPMENT OF COOL-CLIMATE VARIETALS DURING WINE FERMENTATION

ESL 2009- - Geinsenheim - SENSORY DEVELOPMENT OF COOL CLIMATE OF VARIETALS DURING WINE FERMENTATION- Lee el Documento

ESL 2011- DUBROVNIK- SENSORY DEVELOPMENT OF HOT-CLIMATE RED VARIETALS DURING FERMENTATION

ESL 2011 - Dubrovnik - SENSORY DEVELOPMENT OF HOT-CLIMATE RED VARIETALS DURING FERMENTATION- Lee este documento

ESL 2006 – SOUTH AFRICA – NEW TRENDS IN THE USE OF SPECIALTY INACTIVATED YEAST DURING WINEMAKING

ESL 2006 - South Africa- NEW TRENDS IN THE USE OF SPECIALTY INACTIVATED YEAST DURING WINEMAKING- Lee el documento

ESL 2012-Monestiers-THE USE OF NON-CONVENTIONAL MICROORGANISMS IN WINEMAKING

ELS 2012 -Monestiers -THE USE OF NON-CONVENTIONAL MICROORGANISMS IN WINEMAKING-Lee el Documento

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