Publication | Closed Access
Impact of pre-fermentative maceration and yeast strain along with glutathione and SO2 additions on the aroma of Vitis vinifera L. Pošip wine and its evaluation during bottle aging
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Citations
41
References
2017
Year
Food ChemistryFood FermentationTanninPre-fermentative MacerationWine TastingSo2 AdditionsYeast StrainRipeningFood QualityFood SafetyHealth Sciences
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