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Q58884464-26447F90-A7C9-4B98-9ABC-D03F1F0142FC
Q58884464-26447F90-A7C9-4B98-9ABC-D03F1F0142FC
BestRank
Statement
http://www.wikidata.org/entity/statement/Q58884464-26447F90-A7C9-4B98-9ABC-D03F1F0142FC
Use of non-Saccharomyces in single-culture, mixed and sequential fermentation to improve red wine quality
P2860
Q58884464-26447F90-A7C9-4B98-9ABC-D03F1F0142FC
BestRank
Statement
http://www.wikidata.org/entity/statement/Q58884464-26447F90-A7C9-4B98-9ABC-D03F1F0142FC
rank
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Statement
wasDerivedFrom
724d6966c635380c785b08587496f8ee38e94672
P2860
Combine Use of Selected Schizosaccharomyces pombe and Lachancea thermotolerans Yeast Strains as an Alternative to the Traditional Malolactic Fermentation in Red Wine Production.