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July 17, 2013 | 1:54 PM

“We’ve chosen yeasts for all of our different batches. We believed we were getting different flavors from each of them. Now, we don’t know. Maybe it’s starting with one yeast and finishing with another.”
-Bob Ferguson, co-owner/winemaker, Kettle Valley Winery

From the article "Study Indicates Commercial Yeast Strains Take Over Fermentation," page 18 in the August issue of WBM. From the article "Wine-based Pouches on the Rise," page 67 in the August issue of WBM. The August issue will be hitting mailboxes soon or can be found online on August 1.

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