| http://www.w3.org/ns/prov#value | - The aforementioned aromatic compounds found in the skin cells of grapes are responsible for the dominant aroma characteristics which appear in the finished wine, yet it is the fermentation process which allows these compounds to surface, and otherwise, they appear mostly undetectable.1 In the fermentation process, yeast eats those natural sugars of the grape and multiplies.1 During yeast metabolis
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