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SPECIFIC INACTIVATED YEASTS FOR RED WINEMAKING
ESL 2005 – La Rioja – Yeast’s contribution to the sensory profile of wine
2011 – Winemaking Update n°1 – How to prevent Brettanomyces
ESL 2007 – Margaux – Global warming and new oenological challenges
2012 – Winemaking Update n°2 – Rosé Fermentation
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