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“The state of the Art” Yeast Nutrition and Protection for Good Alcoholic Fermentation

“The state of the Art” Yeast Nutrition and Protection for Good Alcoholic Fermentation (3p)

“The state of the Art” Yeast Nutrition and Protection for Good Alcoholic Fermentation (36p)

Published Oct 3, 2014 | Updated Mar 29, 2024

ESL 2005 – La Rioja – Yeast’s contribution to the sensory profile of wine

ESL 2008 – Horsens – Sulphur compounds production and sensory impact on wine

ESL 2007 – Margaux – Global warming and new oenological challenges

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