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January 1, 1955American Journal of Enology and Viticulture

Quantitative Differences in Products of Fermentation by Different Strains of Wine Yeasts

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BRB. C. RankineAustralian Wine Research Institute

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B. C. Rankine (1955) studied this question.

synapsesocial.com/papers/6a7092e06ceb2bbd16dff086 https://doi.org/10.5344/ajev.1955.6.1.1

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