WildWine at Vinitaly 2014: The Value in Using Native Yeasts
At Vinitaly this year, among the tastings, events, and conferences, the Piemonte pavilion also presented scientific findings. Professors Vincenzo Gerbi and Luca Cocolin of the University of Torino spoke about their 36-month project on native yeasts, the differences they confer during vinification, and the value in using them.
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