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2016•Food ChemistryOpen access

Evaluation of the impact of initial red wine composition on changes in color and anthocyanin content during bottle storage

J. M. Avizcuri, María‐Pilar Sáenz‐Navajas, J. Federico Echávarri, Vicente Ferreira, Purificación Fernández‐Zurbano

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Key concepts: Bottling line, Wine, Wine color, Bottle, Anthocyanin, Food science, Chemistry, Composition (language)

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