Thursday Student Enology Session (2-Cassette Session)
$17.00
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Reduction of Wine Acetaldehyde Levels by Lactic Acid Bacteria ~ Microbial, Chemical and Sensonal Considerations for managing High-Density Fermentations ~ Bacterial Causes of Winery Chloroanisole Contamination ~ Impact of Yeast Conditioning on the Sensory Profile of Vidal Icewine ~ Predicting Chardonnat Fermentation Kinetics Based on Juice Composition and Processing Decisions ~ Yeast Strain and Nitrogen Effects on Volatile Ester Production in Chardonnay Juice Fermentation ~
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