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2018•Food ChemistryRequires access

Application of ultrasound to improve lees ageing processes in red wines

Juan Manuel del Fresno, Iris Loira, António Morata, Carmen González, José Antonio Suárez-Lepe, Rafael Cuerda

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Key concepts: Lees, Wine color, Mouthfeel, Wine, Autolysis (biology), Food science, Chemistry, Polyphenol

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