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Q58884464-C5B34F3F-C7E0-477D-A8F9-C6465055F091
Q58884464-C5B34F3F-C7E0-477D-A8F9-C6465055F091
BestRank
Statement
http://www.wikidata.org/entity/statement/Q58884464-C5B34F3F-C7E0-477D-A8F9-C6465055F091
Use of non-Saccharomyces in single-culture, mixed and sequential fermentation to improve red wine quality
P2860
Q58884464-C5B34F3F-C7E0-477D-A8F9-C6465055F091
BestRank
Statement
http://www.wikidata.org/entity/statement/Q58884464-C5B34F3F-C7E0-477D-A8F9-C6465055F091
rank
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type
BestRank
Statement
wasDerivedFrom
724d6966c635380c785b08587496f8ee38e94672
P2860
Grape Processing by High Hydrostatic Pressure: Effect on Use of Non-Saccharomyces in Must Fermentation