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SPECIFIC INACTIVATED YEASTS FOR RED WINEMAKING
2012 – Winemaking Update n°2 – Rosé Fermentation
ESL 2008 – Horsens – Sulphur compounds production and sensory impact on wine
2014 – Winemaking Update n°1 – Varietal Aromas Resulting from Alcoholic and Malolactic Fermentations
ESL 2005 – La Rioja – Yeast’s contribution to the sensory profile of wine
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