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Volatile pages of released wines were investigated by fuel chromatography-mass spectrometry. The Odor Activity Values of most molecules were computed and 12 compounds showed values above their particular smell thresholds. Two chosen strains (35NC1 and 15PR1) could possibly be thought to be feasible beginner cultures given that they were able to favorably impact the sensory properties of acquired wine. This report firstly provides research in the strain-specifi
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