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2007•Food ChemistryRequires access

Evolution of red wine anthocyanins during malolactic fermentation, postfermentative treatments and ageing with lees

M. Victoria Moreno‐Arribas, Carmen Gómez‐Cordovés, Pedro J. Martín-Álvarez

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Key concepts: Lees, Malolactic fermentation, Wine, Anthocyanin, Food science, Wine color, Ageing, Chemistry

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