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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|
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Technical Review August 2018 – Technical Notes
Energy audit case study – progressive winery goes even further
A new heat test for more accurate prediction of bentonite additions to avoid protein haze
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WBM – July/August 2016
Why wine innovation must become cool again