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2013•Food ChemistryRequires access

Effect of Saccharomyces strains on the quality of red wines aged on lees

Iris Loira, Ricardo Vejarano, António Morata, Jorge M. Ricardo‐da‐Silva, Olga Laureano, Carmen González, José Antonio Suárez-Lepe

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Key concepts: Lees, Wine, Food science, Vanillin, Proanthocyanidin, Chemistry, Wine color, Fermentation

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