2010•Unpublished venueRequires access

Effect of different must fermentation temperature and time on chemical and physical properties of red wines (Cabernet sauvignon).

Hatice Kalkan Yı̇ldırım, Hasan Şener

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Key concepts: Food science, Fermentation, Chemistry, Wine

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Effect of different must fermentation temperature and time on chemical and physical properties of red wines (Cabernet sauvignon). — Research Paper | ScholarLens