Les vendanges sont terminées, place désormais au travail en cave. La fermentation bat son plein, et les vignerons surveillent attentivement le processus: quel est encore le taux de sucre dans le moût?
Humans have taken advantage of the metabolism in a tiny fungus called yeast to create beer and wine from grains and fruits. What are the biological mechanisms behind this alcohol production? Aa Aa Aa ...
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