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For prestigious red wines : Lalvin Clos
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
ESL 2006 – South Africa – New trends in the use of specialty inactivated yeast during winemaking
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