Abstract
More often than not, the difference between ordinary and good, or great, wines can be measured by the winemaster’s knowledge and control of microorganisms in the cellars. A wine may be totally destroyed by ignoring the overwhelming potential of microbial action.
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© 1981 The AVI Publishing Company, Inc.
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Vine, R.P. (1981). Microbiological Analysis in the Small Winery Laboratory. In: Commercial Winemaking. Springer, Dordrecht. https://doi.org/10.1007/978-94-015-1149-0_9
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DOI: https://doi.org/10.1007/978-94-015-1149-0_9
Publisher Name: Springer, Dordrecht
Print ISBN: 978-94-015-1151-3
Online ISBN: 978-94-015-1149-0
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