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Effect of five yeasts selected from the species Saccharomyces cerevisiae on the quality of Chardonnay wine

Sanchez Westhoff, Andrés López-Fernández Luis

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Key concepts: Wine, Saccharomyces cerevisiae, Food science, Saccharomyces, Quality (philosophy), Yeast, Yeast in winemaking, Biology

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Effect of five yeasts selected from the species Saccharomyces cerevisiae on the quality of Chardonnay wine — Research Paper | ScholarLens