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This category has the following 6 subcategories, out of 6 total.
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The following 53 pages are in this category, out of 53 total.
379:
List of microorganisms used in food and beverage preparation
525:UC Davis Department of Viticulture and Enology
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167:This list may not reflect recent changes
513:1,1,6-Trimethyl-1,2-dihydronaphthalene
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350:Historical Museum of the Palatinate
313:Geisenheim Grape Breeding Institute
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318:Geisenheim Yeast Breeding Center
367:International Library La Vigna
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162:Pages in category "Oenology"
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581:Yeast assimilable nitrogen
228:Brettanomyces bruxellensis
16:The main article for this
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355:History of the wine press
308:Gal4 transcription factor
48:Bacchanalian fraternities
466:Saccharomyces cerevisiae
454:Ripeness in viticulture
408:Normalizovaný moštomer
323:Glossary of wine terms
274:Edmund Mach Foundation
196:Alcohol in the Bible
442:Premature oxidation
569:WineMaker Magazine
476:Speyer wine bottle
491:Sweetness of wine
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542:Vendange tardive
213:Botrytis cinerea
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617:Food science
286:Fermentation
262:Dessert wine
218:Bottle-shock
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129:Wine tasting
68:Wine museums
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471:Smoke taint
333:Gyropalette
328:Grape syrup
296:Fruit press
208:Baumé scale
191:Acetobacter
150:(1 C, 88 P)
133:(3 C, 37 P)
116:(1 C, 17 P)
88:Oenologists
606:Categories
564:Wine fault
559:Wine color
486:Straw wine
420:Oak (wine)
245:Cork taint
240:Cider mill
554:Wine cave
403:Noble rot
593:Zymology
179:Oenology
23:Oenology
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250:Coulure
503:Tannin
437:Pomace
391:Mutage
92:(45 P)
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612:Wine
291:Flor
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