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ENOCULTURE. START OF EUROPEAN ENOLOGY, PREFILOXERIC EUROPEAN GRAPES
ERASMUS 2018-1-ES01-KA201-049936
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En este trabajo vamos a hablar de las bacterias, levaduras y fermentación del vino.Del efecto que tiene ellas en la fermentación y mas tarde en el vino.
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Trabajo hecho por Sergio Martin y Paula García
In this work we will talk about the bacteria, yeasts and fermentation of the wine. The effect that they have on the fermentation and later on the wine.
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