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Utilisation des ecorces de levure en prevention des arrets de fermentation.

1986

Cuinier C. | Lacoste J. | Bardot J. | Puisais J.


Bibliographic information
Other Subjects
Propriete organoleptique; Fruit must; Mout de fruit; Vinificacion; Propiedades organolepticas; Fermentacion
Language
French
Translated Title
English. [Use of yeast ghosts for preventing fermentation arrest]. [French]
Type
Journal Article
Corporate Author
Institut Technique de la Vigne et du Vin, Tours (France)
Institut Cooperatif du Vin, Lattes (France).

2012-11-15
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