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The Influence of Harmonia axyridis on Wine Composition and Aging

✍ Scribed by Gary J. Pickering; Yong Lin; Andrew Reynolds; George Soleas; Roland Riesen; Ian Brindle


Book ID
108826010
Publisher
Institute of Food Technologists
Year
2005
Tongue
English
Weight
342 KB
Volume
70
Category
Article
ISSN
0022-1147

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## Abstract In this work the concentration of biogenic amines in filtered and unfiltered wine during aging in oak barrels was studied. Red wine from Merlot grapes was used. The wine remained for 243 days in barrels of American oak (__Quercus alba__) and French oak (__Quercus sessilis__) from the Al