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Reduction of volatile acidity of wines by selected yeast strains

✍ Scribed by A. Vilela-Moura; D. Schuller; A. Mendes-Faia; M. Côrte-Real

No coin nor oath required. For personal study only.

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Effects of acetic acid, ethanol, and SO2

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Symphony grapes were fermented with 20 different strains of the yeast Saccharomyces cerevisiae