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(winemaking) – a bio-chemical process during alcoholic fermentation at high temperatures (above 22 degrees Celsius), in which carbohydrates (sugars) are converted into pyruvic acid and glycerol
(winemaking) – a bio-chemical process during alcoholic fermentation at high temperatures (above 22 degrees Celsius), in which carbohydrates (sugars) are converted into pyruvic acid and glycerol
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