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Treatment of grape juice or must with silicone reduces 3-alkyl-2-methoxypyrazine concentrations in resulting wines without altering fermentation volatiles

✍ Scribed by Imelda Ryona; Johannes Reinhardt; Gavin L. Sacks


Book ID
116489451
Publisher
Elsevier Science
Year
2012
Tongue
English
Weight
654 KB
Volume
47
Category
Article
ISSN
0963-9969

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