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2003•Unpublished venueRequires access

Influence of ethanol content on the extent of copigmentation in a Cencibel young red wine

H B Rafael Gutiérrez, Ciudad Real . Escuela Universitaria de Ingeniería Técnica Agrícola

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Key concepts: Wine, Food science, Ethanol content, Chemistry, Ethanol, Fermentation, Biochemistry

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Influence of ethanol content on the extent of copigmentation in a Cencibel young red wine — Research Paper | ScholarLens