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Mousy Off-Flavor: A Review
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What this work says
Outgoing claims: the papers this work cites, builds on, or argues with.
inferredcites →https://doi.org/10.1002/jobm.3620300109openalex-snapshot
Occurrence of the general control of amino acid biosynthesis in yeasts
inferredcites →https://doi.org/10.1002/jsfa.2740600205openalex-snapshot
The origin of ethylphenols in wines
inferredcites →https://doi.org/10.1007/978-1-4615-2151-8openalex-snapshot
Food Taints and Off-Flavours
inferredcites →https://doi.org/10.1007/978-3-662-65093-6_300086openalex-snapshot
Antonie van Leeuwenhoek
inferredcites →https://doi.org/10.1007/bf00419012openalex-snapshot
Sur les brettanomyces isol�s de raisins et de vins
inferredcites →https://doi.org/10.1007/bf01146791openalex-snapshot
Identifizierung von Aromastoffen aus der Kruste von Roggenbrot
inferredcites →https://doi.org/10.1007/bf01192996openalex-snapshot
Potent aromatic compounds in the crumb of wheat bread (French-type) ? influence of pre-ferments and studies on the formation of key odorants during dough processing
inferredcites →https://doi.org/10.1007/bf01193177openalex-snapshot
Potent odorants of rye bread crust-differences from the crumb and from wheat bread crust
inferredcites →https://doi.org/10.1007/bf01202626openalex-snapshot
Potent odorants of the wheat bread crumb Differences to the crust and effect of a longer dough fermentation
inferredcites →https://doi.org/10.1007/bf02015108openalex-snapshot
Yeasts associated with pollinating bees and flower nectar
inferredcites →https://doi.org/10.1007/bf02044297openalex-snapshot
Identification of the volatile flavour compounds of wheat bread crust — comparison with rye bread crust
inferredcites →https://doi.org/10.1016/0039-9140(91)80159-wopenalex-snapshot
Flavour science and technology:
inferredcites →https://doi.org/10.1016/0144-8617(91)90064-jopenalex-snapshot
The Maillard reaction in food processing, human nutrition and physiology
inferredcites →https://doi.org/10.1016/s0065-2628(08)60229-3openalex-snapshot
Advances in Food Research
inferredcites →https://doi.org/10.1021/jf00029a022openalex-snapshot
Analysis of headspace volatiles and sensory characteristics of fresh corn tortillas made from fresh masa dough and spray-dried masa flour
inferredcites →https://doi.org/10.1021/jf00030a023openalex-snapshot
Contribution of 2-acetyl-1-pyrroline to odors from wetted ground pearl millet
inferredcites →https://doi.org/10.1021/jf00035a048openalex-snapshot
Changes in the odorants of boiled trout (Salmo fario) as affected by the storage of the raw material
inferredcites →https://doi.org/10.1021/jf00083a026openalex-snapshot
Influence of heat and cure preservatives on residues of sulfamethazine, chloramphenicol, and cyromazine in muscle tissue
inferredcites →https://doi.org/10.1021/jf000885yopenalex-snapshot
Quantification of the Rice Aroma Compound, 2-Acetyl-1-pyrroline, in Uncooked Khao Dawk Mali 105 Brown Rice
inferredcites →https://doi.org/10.1021/jf0008902openalex-snapshot
Screening for 2-Acetyl-1-pyrroline in the Headspace of Rice Using SPME/GC-MS
inferredcites →https://doi.org/10.1021/jf00118a037openalex-snapshot
A direct titrimetric method for the rapid estimation of water-extractable sulfur dioxide in corn grain
inferredcites →https://doi.org/10.1021/jf0108720openalex-snapshot
Comparison of Key Aroma Compounds in Cooked Brown Rice Varieties Based on Aroma Extract Dilution Analyses
inferredcites →https://doi.org/10.1021/jf011268sopenalex-snapshot
Precursors of 2-Acetyl-1-pyrroline, a Potent Flavor Compound of an Aromatic Rice Variety
inferredcites →https://doi.org/10.1021/jf020341ropenalex-snapshot
Mousy Off-Flavor of Wine: Precursors and Biosynthesis of the Causative N-Heterocycles 2-Ethyltetrahydropyridine, 2-Acetyltetrahydropyridine, and 2-Acetyl-1-pyrroline by Lactobacillus hilgardii DSM 20176
inferredcites →https://doi.org/10.1021/jf980125bopenalex-snapshot
Additional Studies on Flavor Components of Corn Tortilla Chips
inferredcites →https://doi.org/10.1021/jo00062a042openalex-snapshot
A convenient synthesis of 6-acetyl-1,2,3,4-tetrahydropyridine, the principle bread flavor component
inferredcites →https://doi.org/10.1021/jo00803a031openalex-snapshot
Further evidence for the validity of the overlap indicator method. Correlation of pKa's of corresponding aniline and 2-nitroaniline derivatives
inferredcites →https://doi.org/10.1021/jo00813a045openalex-snapshot
New synthesis of cyclopentenones. Methyl jasmonate and jasmone
inferredcites →https://doi.org/10.1038/210533a0openalex-snapshot
Stimulation of Fermentation in Yeasts by Acetoin and Oxygen
inferredcites →https://doi.org/10.1038/210534a0openalex-snapshot
Induction of Enzyme Activity in Pea Tissues by Animal Hormones and by Puromycin
inferredcites →https://doi.org/10.1080/10575639508043200openalex-snapshot
Occurrence of 2-Acetyl-1-Pyrroline in Mousy Wines
inferredcites →https://doi.org/10.1111/j.1365-2621.1936.tb17774.xopenalex-snapshot
A LACTOBACILUUS FROM CALIFORNIA WINE: LACTOBACCILLUS HILGARDII
inferredcites →https://doi.org/10.1111/j.1755-0238.2000.tb00186.xopenalex-snapshot
Mousy off-flavour production in grape juice and wine by Dekkera and Brettanomyces yeasts
inferredcites →https://doi.org/10.1111/j.1755-0238.2001.tb00205.xopenalex-snapshot
Ability of lactic acid bacteria to produce N-heterocycles causing mousy off-flavour in wine
inferredcites →https://doi.org/10.1128/jb.36.4.357-367.1938openalex-snapshot
Some Effects of Association and Competition on Acetobacter
inferredcites →https://doi.org/10.5344/ajev.1984.35.1.46openalex-snapshot
2-Ethyl-3,4,5,6-Tetrahydropyridine- An Assessment of Its Possible Contribution to the Mousy Off-Flavor of Wines
inferredcites →https://doi.org/10.5344/ajev.1986.37.2.127openalex-snapshot
Formation of Substituted Tetrahydropyridines by Species ofBrettanomycesandLactobacillusIsolated from Mousy Wines
inferredcites →https://doi.org/10.5344/ajev.1995.46.4.463openalex-snapshot
The Influence ofBrettanomyces/Dekkerasp. Yeasts and Lactic Acid Bacteria on the Ethylphenol Content of Red Wines
What points at this work
Incoming claims: where this work appears in other papers’ reference lists and arguments.
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inferred← citeshttps://doi.org/10.1007/978-0-387-74118-5_27openalex-snapshot
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Pulsed Electric Field and Fermentation
inferred← citeshttps://doi.org/10.1007/s00217-013-2036-4openalex-snapshot
Impact of volatile phenols and their precursors on wine quality and control measures of Brettanomyces/Dekkera yeasts
inferred← citeshttps://doi.org/10.1007/s00253-007-1328-7openalex-snapshot
Dekkera and Brettanomyces growth and utilisation of hydroxycinnamic acids in synthetic media
inferred← citeshttps://doi.org/10.1007/s00253-020-10364-xopenalex-snapshot
Yeast bioprospecting versus synthetic biology—which is better for innovative beverage fermentation?
inferred← citeshttps://doi.org/10.1007/s10295-017-1943-yopenalex-snapshot
Discrimination of wine lactic acid bacteria by Raman spectroscopy
inferred← citeshttps://doi.org/10.1007/s10529-007-9518-zopenalex-snapshot
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inferred← citeshttps://doi.org/10.1007/s11103-008-9381-xopenalex-snapshot
Inactivation of an aminoaldehyde dehydrogenase is responsible for fragrance in rice
inferred← citeshttps://doi.org/10.1007/s11274-013-1265-9openalex-snapshot
Identification and characterization of non-saccharomyces spoilage yeasts isolated from Brazilian wines
inferred← citeshttps://doi.org/10.1007/s13213-015-1047-8openalex-snapshot
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inferred← citeshttps://doi.org/10.1016/b978-0-08-102065-4.00011-0openalex-snapshot
Brettanomyces/Dekkera off-flavor and other microbial spoilage
inferred← citeshttps://doi.org/10.1016/b978-0-12-375021-1.10008-6openalex-snapshot
Lactic Acid Bacteria
inferred← citeshttps://doi.org/10.1016/b978-0-12-381468-5.00008-7openalex-snapshot
Post-Fermentation Treatments and Related Topics
inferred← citeshttps://doi.org/10.1016/b978-0-443-16015-8.00007-1openalex-snapshot
Spontaneous fermentation
inferred← citeshttps://doi.org/10.1016/b978-012373646-8.50011-1openalex-snapshot
Postfermentation Treatments and Related Topics
inferred← citeshttps://doi.org/10.1016/j.chroma.2018.12.047openalex-snapshot
Quantitative analysis of mousy off-flavour compound 2-acetyl tetrahydropyridine in wine using liquid chromatography tandem mass spectrometry interfaced with atmospheric chemical ionisation
inferred← citeshttps://doi.org/10.1016/j.fm.2008.10.011openalex-snapshot
Molecular identification of Brettanomyces bruxellensis strains isolated from red wines and volatile phenol production
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Hydroxycinnamic acid decarboxylase activity of Brettanomyces bruxellensis involved in volatile phenol production: Relationship with cell viability
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Use of propidium monoazide for the enumeration of viable Brettanomyces bruxellensis in wine and beer by quantitative PCR
inferred← citeshttps://doi.org/10.1016/j.fm.2016.11.003openalex-snapshot
Cloning the putative gene of vinyl phenol reductase of Dekkera bruxellensis in Saccharomyces cerevisiae
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The carbon consumption pattern of the spoilage yeast Brettanomyces bruxellensis in synthetic wine-like medium
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Investigation into mousy off-flavor in wine using gas chromatography-mass spectrometry with stir bar sorptive extraction
inferred← citeshttps://doi.org/10.1016/j.foodchem.2025.146544openalex-snapshot
Recent advances in analytical approaches for aroma interaction of fermented foods: A review
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Microwave technology as a new tool to improve microbiological control of oak barrels: A preliminary study
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Overview of Dekkera bruxellensis behaviour in an ethanol-rich environment using untargeted and targeted metabolomic approaches
inferred← citeshttps://doi.org/10.1016/j.foodres.2013.07.046openalex-snapshot
Modeling of yeast inactivation of PEF-treated Chinese rice wine: Effects of electric field intensity, treatment time and initial temperature
inferred← citeshttps://doi.org/10.1016/j.foodres.2016.09.019openalex-snapshot
Efficiency of population-dependent sulfite against Brettanomyces bruxellensis in red wine
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Control of Brettanomyces bruxellensis on wine grapes by post-harvest treatments with electrolyzed water, ozonated water and gaseous ozone
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Pulsed electric fields inactivation of wine spoilage yeast and bacteria
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Effect of refermentation conditions and micro-oxygenation on the reduction of volatile acidity by commercial S. cerevisiae strains and their impact on the aromatic profile of wines
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Preliminary evaluation of infrared spectroscopy for the differentiation of Brettanomyces bruxellensis strains isolated from red wines
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Ustilago maydis killer toxin as a new tool for the biocontrol of the wine spoilage yeast Brettanomyces bruxellensis
inferred← citeshttps://doi.org/10.1016/j.ijfoodmicro.2015.04.005openalex-snapshot
Brettanomyces yeasts — From spoilage organisms to valuable contributors to industrial fermentations
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Development of a molecular diagnostic test for the specific detection of Brettanomyces bruxellensis in red wine
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Enantiomeric separation of ornithine in complex mixtures of amino acids by EKC with off-line derivatization with 6-aminoquinolyl-N-hydroxysuccinimidyl carbamate
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Recent advances in the understanding of off-flavors in alcoholic beverages: Generation, regulation, and challenges
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Ultra-high irradiance (UHI) blue light treatment: A promising method for inactivation of the wine spoilage yeast Brettanomyces bruxellensis
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Analysis of mousy off-flavor compound 2-Acetyl-tetrahydropyridine using Liquid Chromatography Mass Spectrometry with Electrospray Ionization in sour beer
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Deep microbial community profiling along the fermentation process of pulque, a biocultural resource of Mexico
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Discovery of a novel CnAMADH2 allele associated with higher levels of 2-acetyl-1-pyrroline (2AP) in yellow dwarf coconut (Cocos nucifera L.)
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Establishment and application of an accurate identification method for fragrant soybeans
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Selected Maillard Reaction Products and Their Yeast Metabolites in Commercial Wines
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A Review of N-Heterocycles: Mousy Off-Flavor in Sour Beer
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Platform of Oxidative Transformation of α-Methyl Secondary Enaminones toward Tetrahydropyridines
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The Role of Lysine Amino Nitrogen in the Biosynthesis of Mousy Off-Flavor Compounds byDekkera anomala
inferred← citeshttps://doi.org/10.1021/jf400641ropenalex-snapshot
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Synthesis of Tetrahydropyridine Derivatives through a Modular Assembly Reaction Using 3,4-Dihydropyran as Dual Substrate and Template
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Genome-wide association analysis on five isolated populations identifies variants of the HLA-DOA gene associated with white wine liking
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A stereoselective sequential organocascade and multicomponent approach for the preparation of tetrahydropyridines and chimeric derivatives
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4-Ethylphenol and 4-ethylguaiacol in wines: Estimating non-microbial sourced contributions and toxicological considerations
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Micro-Oxygenation of Red Wine: Techniques, Applications, and Outcomes
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Surmounting the off-flavor challenge in plant-based foods
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Dekkera bruxellensis—spoilage yeast with biotechnological potential, and a model for yeast evolution, physiology and competitiveness
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Growth and volatile compound production by Brettanomyces/Dekkera bruxellensis in red wine
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Deficiency in the amino aldehyde dehydrogenase encoded by GmAMADH2, the homologue of rice Os2AP, enhances 2‐acetyl‐1‐pyrroline biosynthesis in soybeans (Glycine max L.)
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Species-specific identification ofDekkera/Brettanomycesyeasts by fluorescently labeled DNA probes targeting the 26S rRNA
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POLYMERASE CHAIN REACTION CONFIRMATORY METHOD FOR MICROBIOLOGICAL DETECTION OF BRETTANOMYCES BRUXELLENSIS IN WINES
inferred← citeshttps://doi.org/10.1111/jfpp.16750openalex-snapshot
Pulsed electric field technology for the manufacturing processes of wine: A review
inferred← citeshttps://doi.org/10.1111/jfs.12107openalex-snapshot
Microbial Levels in Apple Must and Their Association with Fruit Selection, Washing and Sanitization
inferred← citeshttps://doi.org/10.1111/joss.70126openalex-snapshot
Sensitivity Threshold for Selected Aromas and Defects in Casual Wine Consumers
inferred← citeshttps://doi.org/10.1111/mec.16439openalex-snapshot
Brettanomyces bruxellensis: Overview of the genetic and phenotypic diversity of an anthropized yeast
inferred← citeshttps://doi.org/10.1128/aem.00612-21openalex-snapshot
Technological and Environmental Features Determine the Uniqueness of the Lambic Beer Microbiota and Production Process
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A new set of reference genes for RT-qPCR assays in the yeast Dekkera bruxellensis
inferred← citeshttps://doi.org/10.1186/s43014-024-00295-9openalex-snapshot
Process-induced toxicants in food: an overview on structures, formation pathways, sensory properties, safety and health implications
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Synthesis of new analogs of N-substituted(benzoylamino)-1,2,3,6-tetrahydropyridines
inferred← citeshttps://doi.org/10.1515/znb-2018-0038openalex-snapshot
Iminiumsalz-Strukturen bei der durch Pyridoxalphosphat (Vitamin B6) katalysierten Bildung von Aromastoffen und Fehlaromen im Wein
inferred← citeshttps://doi.org/10.1533/9781845690188.290openalex-snapshot
Brettanomyces infection in wine
inferred← citeshttps://doi.org/10.1533/9781845699987.346openalex-snapshot
Brettanomyces/Dekkera off-flavours and other wine faults associated with microbial spoilage
inferred← citeshttps://doi.org/10.20870/ives-tr.2023.7867openalex-snapshot
Simultaneous assay of mousy off-flavor markers in wine
inferred← citeshttps://doi.org/10.20870/oeno-one.2007.41.3.846openalex-snapshot
The origin of Brettanomyces bruxellensis in wines: a review
inferred← citeshttps://doi.org/10.20870/oeno-one.2019.53.2.2350openalex-snapshot
Comparison between standardized sensory methods used to evaluate the mousy off-flavor in red wine
inferred← citeshttps://doi.org/10.20870/oeno-one.2023.57.2.7481openalex-snapshot
Which microorganisms contribute to mousy off-flavour in our wines?
inferred← citeshttps://doi.org/10.20870/oeno-one.2024.58.3.8060openalex-snapshot
Impact of Pediococcus parvulus and Saccharomyces cerevisiae on Brettanomyces bruxellensis mousy compound production
inferred← citeshttps://doi.org/10.3136/nskkk.62.63openalex-snapshot
Phenolic Off-flavor ‘Phénolé’ and its Prevention in Domestic Red Wines
inferred← citeshttps://doi.org/10.3390/ecologies3030023openalex-snapshot
Ozonized Oleic Acid as a New Viticultural Treatment? Study of the Effect of LIQUENSO® Oxygenate on the Carpoplane Microbial Community and Wine Microorganisms Combining Metabarcoding and In Vitro Assays
inferred← citeshttps://doi.org/10.3390/fermentation10040212openalex-snapshot
The Impact of Microbial Activity on the Chemical Composition and Aroma Profile of Traditional Sparkling Wines
inferred← citeshttps://doi.org/10.3390/fermentation11110645openalex-snapshot
Evolution of Brettanomyces bruxellensis During Secondary Fermentation of Sparkling Wines and Counteraction Strategies
inferred← citeshttps://doi.org/10.3390/fermentation8090457openalex-snapshot
Fermentative Production of Volatile Metabolites Using Brettanomyces bruxellensis from Fruit and Vegetable By-Products
inferred← citeshttps://doi.org/10.3390/molecules31091408openalex-snapshot
The Influence of Wood-Derived Compounds on the Quality of Alcoholic Beverages
inferred← citeshttps://doi.org/10.34626/vvs6-5157openalex-snapshot
Polímeros molecularmente impressos para remoção de fenóis voláteis em vinhos tintos: influência no perfil metabólico
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4-Ethylphenol and 4-Ethylguaiacol Concentrations in Barreled Red Wines from the Okanagan Valley Appellation, British Columbia
inferred← citeshttps://doi.org/10.5344/ajev.2012.12047openalex-snapshot
Comparison of Specific Real-Time PCR and Conventional Culture for Detection and Enumeration ofBrettanomycesin Red Wines
inferred← citeshttps://doi.org/10.55251/jmbfs.9624openalex-snapshot
MICROBIOLOGICAL PHASES OF SPONTANEOUSLY FERMENTED BEER
inferred← citeshttps://doi.org/10.5772/intechopen.87471openalex-snapshot
Chemistry and Biochemistry of Winemaking, Wine Stabilization and Aging
inferred← citeshttps://doi.org/10.5772/intechopen.95245openalex-snapshot
Wine Stabilisation: An Overview of Defects and Treatments
inferred← citeshttps://doi.org/10.6013/jbrewsocjapan.108.881openalex-snapshot
Phenolic Off-Flavors 'Phénolé' in Domestic Wine
inferred← citeshttps://doi.org/10.70675/0e152a0azad5bz47cezb144z2ff90737774copenalex-snapshot
Diversité génétique et phénotypique de l’espèce Brettanomyces bruxellensis : influence sur son potentiel d’altération des vins rouges
inferred← citeshttps://doi.org/10.70675/711d2f55z3aebz4feez92b9ze4527912a48eopenalex-snapshot
La réduction des sulfites en vinification et l’utilisation de levures à activité bioprotectrice : approche microbiologique, chimique et sensorielle
inferred← citeshttps://doi.org/10.70675/a34fb787zb479z41deza686z0356d08abd2fopenalex-snapshot
La lysogénie dans l'espèce Oenococcus oeni : incidence et impacts sur la performance de levains malolactiques
inferred← citeshttps://doi.org/10.70675/d188c71cz58faz4cb6z847fz5db9aa85eeacopenalex-snapshot
Exploration of the phenomena associated with the production of pyrrole and pyridine derivatives responsible for mousy off-flavours in wine
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