Börlin, Marine, et al. “The ‘pied De cuve’ As an Alternative Way to Manage Indigenous Fermentation: Impact on the Fermentative Process and <i>Saccharomyces cerevisiae< i> Diversity”. OENO One, vol. 54, no. 3, July 2020, pp. 335-42, doi:10.20870/oeno-one.2020.54.3.3105.