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- You have accessRestricted accessImpact of the [GAR+] Prion on Fermentation and Bacterial Community Composition with Saccharomyces cerevisiae UCD932Gordon A. Walker, Anna Hjelmeland, Nicholas A. Bokulich, David A. Mills, Susan E. Ebeler, Linda F. BissonAm J Enol Vitic. 2016 67: 296-307 ; DOI: 10.5344/ajev.2016.15092Gordon A. Walker1Department of Viticulture and Enology, Robert Mondavi Institute, University of California, Davis, CA 95616Anna Hjelmeland1Department of Viticulture and Enology, Robert Mondavi Institute, University of California, Davis, CA 95616Nicholas A. Bokulich1Department of Viticulture and Enology, Robert Mondavi Institute, University of California, Davis, CA 956163Present address: Department of Medicine, Langone Medical Center, New York University, NY.David A. Mills1Department of Viticulture and Enology, Robert Mondavi Institute, University of California, Davis, CA 956162Department of Food Science and Technology, Robert Mondavi Institute, University of California, Davis, CA 95616Susan E. Ebeler1Department of Viticulture and Enology, Robert Mondavi Institute, University of California, Davis, CA 95616Linda F. Bisson1Department of Viticulture and Enology, Robert Mondavi Institute, University of California, Davis, CA 95616