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Harnessing AWRI's yeast and bacterial research to shape 'next-gen' Chardonnay Part 1: 'Wild' and 'non-conventional' yeast.

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  • معلومة اضافية
    • نبذة مختصرة :
      The article focuses on the fermentation toolkit developed by the Australian Wine Research Institute (AWRI) for winemakers. The toolkit offers better understanding on the application of selected commercial yeast, non-conventional yeast and wild yeast, with the use of best science available. Furthermore, the toolkit also offers expertise about malolactic fermentation and nutrients to help winemakers create new improved styles.