Physicochemical, aromatic and sensory properties of the ‘Riesling Italico’ wines fermented with Saccharomyces and non-Saccharomyces yeasts by Lorena Quincozes, Ângela Rossi Marcon, Fernanda Rodrigues Spinelli, Marcos Gabbardo, Daniel Pazzini Eckhardt, Wellynthon Machado da Cunha, Vagner Brasil Costa, Rodrigo Josemar Seminoti Jacques, Rafael Lizandro Schumacher

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