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Impact of pre-fermentative maceration and yeast strain along with glutathione and SO 2 additions on the aroma of Vitis vinifera L. Poip wine and its evaluation during bottle aging



Impact of pre-fermentative maceration and yeast strain along with glutathione and SO 2 additions on the aroma of Vitis vinifera L. Poip wine and its evaluation during bottle aging



Lebensmittel-Wissenschaft Und-Technologie / Food Science and Technology 81: 67-76




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Accession: 065004430

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DOI: 10.1016/j.lwt.2017.03.035


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