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Kloeckera (Teleomorph Hanseniaspora), typically the most typical "wild yeast" present in the winery. Some species are often called "killer yeast" that create inhibitory levels of ethyl acetate and acetic acid that may kill off sensitive strains of Saccharomyces cerevisiae[five] The lees are then ricked to the neck of the http://alexisspiau.link4blogs.com/12389670/details-fiction-and-wine-blogging-site

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