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2. Biological management of acidity in wine industry: A review

3. The impact of hybrid yeasts on the aroma profile of cool climate Riesling wines

4. Selection of appropriate Schizosaccharomyces strains for winemaking

5. Improvements on the recovery of 3D particle size distributions from 2D sections

6. Formation of pyranoanthocyanins by Schizosaccharomyces pombe during the fermentation of red must

7. Formation of vinylphenolic pyranoanthocyanins by Saccharomyces cerevisiae and Pichia guillermondii in red wines produced following different fermentation strategies

8. Minimization of ethylphenol precursors in red wines via the formation of pyranoanthocyanins by selected yeasts

9. Conventional and enzyme-assisted autolysis during ageing over lees in red wines: Influence on the release of polysaccharides from yeast cell walls and on wine monomeric anthocyanin content

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