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Product Review: Yeast Strains from the Rhône

Aug 2005 Issue of Wine Business Monthly
In the early 1990s we were working on top Syrah key points. We identified and worked experimentally on high Brix levels, maceration length and cap management, and fermentation parameters. The trend was to try to get as much as possible softness and ripe aromas with all the key points. And it was at that time that we discovered the yeast could have a long-lasting impact on aromas and mouthfeel. So in parallel with all the above work on grape and maceration, we looked at yeast that could help go o...
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