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Vinification without <i>Saccharomyces</i>: Interacting Osmotolerant and “Spoilage” Yeast Communities in Fermenting and Ageing Botrytised High-Sugar Wines (Tokaj Essence) oleh Hajnalka Csoma, Zoltán Kállai, Zsuzsa Antunovics, Kinga Czentye, Matthias Sipiczki
Diterbitkan 2020-12-01
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