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Departing from the dominant conventional œnology that he practiced at the beginning of his career, he developed biological methods to be applied to vinification. He was also one of the initiators of
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and was therefore well regarded by fellow oenologists, wine merchants, and restaurateurs.
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Les méthodes biologiques appliquées à la vinification & à l'oenologie
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157:Une initiation à la dégustation des grands vins
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169:La vigne et le vin entre Ciel et Terre
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263:Oenologists
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165:(2 volumes)
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