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ESL 2008 – Horsens – Sulphur compounds production and sensory impact on wine
2014 – Winemaking Update n°1 – Varietal Aromas Resulting from Alcoholic and Malolactic Fermentations
The sensory impact of our selected wine bacteria
“The state of the Art” Yeast Nutrition and Protection for Good Alcoholic Fermentation
ESL 2012 – Monestiers – THE USE OF NON-CONVENTIONAL MICROORGANISMS IN WINEMAKING
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