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Cited article:

Use of Non-Saccharomyces Yeast to Enhance the Acidity of Wines Produced in a Warm Climate Region: Effect on Wine Composition

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https://doi.org/10.3390/fermentation10010017

The Effect of Yeast, Sugar and Sulfur Dioxide on the Volatile Compounds in Wine

Francisco José Martín-García, Sandra Palacios-Fernández, Nieves López de Lerma, et al.
Fermentation 9 (6) 541 (2023)
https://doi.org/10.3390/fermentation9060541

Empleo de levaduras no-Saccharomyces como estrategia para aumentar la acidez de vinos dulces en un contexto de cambio climático

Fernando Sánchez-Suárez, Nieves López de Lerma, María del Valle Palenzuela, Antonio Rosal, Juan Moreno, Rafael A. Peinado and P. Roca
BIO Web of Conferences 68 02042 (2023)
https://doi.org/10.1051/bioconf/20236802042

Effects of different winter pruning times on table grape vines performance and starch reserves to face climate changes

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Scientia Horticulturae 305 111385 (2022)
https://doi.org/10.1016/j.scienta.2022.111385

Evaluation of Wild, Wine, Table, and Raisin Grapevine (Vitis spp.) Genotypes in Gedeo Zone, Southern Ethiopia

Dargie Tsegay Berhe, Derbew Belew and Argyro Bekatorou
The Scientific World Journal 2022 1 (2022)
https://doi.org/10.1155/2022/6852704