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2017•Food ChemistryRequires access

Aroma modulation of Cabernet Gernischt dry red wine by optimal enzyme treatment strategy in winemaking

Weixuan Sun, Kai Hu, Junxiang Zhang, Xiaolin Zhu, Yongsheng Tao

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Key concepts: Winemaking, Wine, Aroma of wine, Aroma, Pectinase, Wine color, Chemistry, Food science

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