Native yeast and non-yeast fungal communities of Cabernet Sauvignon berries from two Washington State vineyards, and persistence in spontaneous fermentation
Xuefei Wang(Zunyi Medical University), Patricia A. Okubara(Quality Research), Daniel Schlatter(Agricultural Research Service), John T. Abatzoglou(University of California, Merced), Dean A. Glawe(Washington State University), David M. Weller(University Hospital of Zurich), Timothy C. Paulitz(Agricultural Research Service), Charles G. Edwards(Washington State University)
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