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机译:Monitoring yeast autolysis in sparkling wines from nine consecutive vintages produced by the traditional method
Facultat d'Enologia de Tarragona, Universitat Rovira i Virgili;
Juvé & Camps SA;
Institut BioTecMed, Universitat de València;
ageing; Cava; polysaccharides; proteins; sparkling wines; yeast autolysis;