Physicochemical, aromatic and sensory properties of the ‘Riesling Italico’ wines fermented with Saccharomyces and non-Saccharomyces yeasts

Overview of attention for article published in Ciência Rural, January 2020

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🍷O objetivo do trabalho foi avaliar as propriedades físico-químicas, aromáticas e sensoriais do vinho branco da variedade…

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