Contains sulfites: this wine warning label is meant to frighten rather than inform...
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Des travaux récents de l’Inra de Montpellier et de l’Unité expérimentale de Pech Rouge montrent que le procédé de flash-détente combiné à une macération enzymatique permet de multiplier par trois la teneur en polysaccharide par rapport à un thermo traitement classique. Delete the scoop?
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