Last Updated：2025/12/02
Winemakers often conduct multiple sensory evaluations during secondary fermentations to track yeast activity and aroma development.
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Winemakers often conduct multiple sensory evaluations during secondary fermentations to track yeast activity and aroma development.
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ワイン醸造家は、酵母の活動や香りの発達を把握するために、二次発酵工程の間に複数回の官能評価を行うことがよくあります。
