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2012•European Food Research and TechnologyRequires access

Polysaccharide and volatile composition of Cabernet wine affected by different over-lees ageing

Sandra Pati, Marco Esti, A. Leoni, M. T. Liberatore, E. La Notte

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Key concepts: Lees, Wine, Winemaking, Food science, Ageing, Polysaccharide, White Wine, Aging of wine

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