| http://www.w3.org/ns/prov#value | - He noted that further studies are needed to determine whether these variations in the microbial communities that inhabit the surface of the grapes eventually produce detectable differences in the flavor, aroma and other chemically linked sensory properties of wines.Gaining a better understanding of microbial terroir, growers and vintners may be able to better plan how to manage their vineyards and
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