Region-associated microbial signatures persist during inoculated fermentation of Nebbiolo grapes.
Cristetti F, Di Gianvito P, Englezos V, Serafino G, Orecchio C, Vincenti M, Ferrocino I, Río Segade S, Giacosa S, Franciosa I, Rolle L, Cocolin L, Rantsiou K
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