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This week-  Starmerella bacillaris- glycerol producer and plant protective agent, On trunk diseases and irrigation, Developement and degradation of compounds during ripening, Inactive dried yeast as an antioxidant, On the effects of over-liming, Aroma compounds and climate change, Sustainability is here to stay...and provides benefits beyond, Expanding the vegetation index horizon, Improving colour parameters in-field, Harvest planning and quality implications, PEF treatment of oak chips, Row orientation and aroma compounds, Sparkling wine aroma compounds, No frills, Biocontrol of spoilage yeasts, Fine tuning malic acid content, Prokupac and non-Saccharomyces yeasts, Withering changes, More on the light-stuck fault, Cover cropping literature review part 2, Monitoring berry temperature + Sustainability (1), Genetics (1), Health (4), VitiSynth Correlate © Updates, VitiSynth Wine LoT © Updates, Laboratory (1), Vine physiology (1) and Winemaking (2).



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