Using Non-SaccharomycesYeast to Modify Acidity during Wine Fermentations fromVitisHybrid Grapes Grown in a Warm Region

Amanda J. Fleming, Renee T. Threlfall

https://doi.org/10.5344/ajev.2023.23012

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Publication Date: Jan 1, 2024

Abstract

Using Non-<i>Saccharomyces</i>Yeast to Modify Acidity during Wine Fermentations from<i>Vitis</i>Hybrid Grapes Grown in a Warm Region

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