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Volatile composition of partially fermented wines elaborated from sun dried Pedro Ximénez grapes

Nieves López de Lerma, Teresa García‐Martínez, Juan Moreno, Juan Carlos Mauricio, Rafael A. Peinado

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Key concepts: Wine, Ethyl hexanoate, Isoamyl acetate, Aroma, Fermentation, Chemistry, Food science, Aroma of wine

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