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The effect of sulfur dioxide addition at crush on the fungal and bacterial communities and the sensory attributes of Pinot gris wines.
Int J Food Microbiol. 2019 Feb 2;290:1-14. doi: 10.1016/j.ijfoodmicro.2018.09.020. Epub 2018 Sep 25.
Int J Food Microbiol. 2019.
PMID: 30278370
Sulfur dioxide addition at crush alters Saccharomyces cerevisiae strain composition in spontaneous fermentations at two Canadian wineries.
Morgan SC, Scholl CM, Benson NL, Stone ML, Durall DM.
Morgan SC, et al. Among authors: scholl cm.
Int J Food Microbiol. 2017 Mar 6;244:96-102. doi: 10.1016/j.ijfoodmicro.2016.12.025. Epub 2016 Dec 30.
Int J Food Microbiol. 2017.
PMID: 28086153
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