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Grapegrower and Winemaker Issue 530, 2008
Title: Impact of yeast rehydration nutrients and yeast strain choice on the aroma of Sauvignon Blanc wine
Author: T. van der Westhuizen, P.Bowyer, C. Gourraud
Keywords: Saccharomyces cerevisiae, Sauvignon Blanc, chemical analysis, experimental treatments, fermentation rates, aromatic composition, ester compounds, tasting
Page Number(s): 48-52



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