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This study looks at the presence and evolution of yeast and lactic bacteria in the air of a vineyard during the 4 weeks up to harvesting. The work was conducted in two successive harvests (2008 and 2009) in a vineyard of Tempranillo grapes cultivated under the DOCa Rioja (Spain). The microorganisms collected from the air were compared with those isolated at the same time from the grape clusters, in...
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