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Similar Items: Diversidad de cepas de Brettanomyces bruxellensis presentes durante la elaboración y conservación del vino en bodega

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Effect of low temperature fermentation on the yeast-derived volatile aroma composition and sensory profile in Merlot wines
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Multi-enzyme production by pure and mixed cultures of Saccharomyces and non-Saccharomyces yeasts during wine fermentation
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Elaboración de vinos caseros : primera parte

Author: Sturm, Maria Elena

Author: Chimeno, Selva Valeria