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Chemical and sensory profiling of Shiraz wines co-fermented with commercial non-Saccharomyces inocula
Publication Number S 1986
Article Authors Hranilovic, A., Li, S., Boss, P.K., Bindon, K., Ristic, R., Grbin, P.R., van der Westhuizen, T., Jiranek, V.
Journal Title Australian Journal of Grape and Wine Research
Volume DOI: 10.1111/ajgw.12320
Pages 1-15
Date 2017

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Technical Review June 2018 – Technical Notes
Smoke taint: analysis and interpretation
Spotlight on whole-bunch fermentation

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WBM – July/August 2016
Why wine innovation must become cool again