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2020•Food ChemistryRequires access

Influence of partial dealcoholization on the composition and sensory properties of Cabernet Sauvignon wines

Duc‐Truc Pham, Renata Ristić, Vanessa J. Stockdale, David W. Jeffery, Jonathan Tuke, Kerry Leigh Wilkinson

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Key concepts: Wine, Food science, Aroma, Chemistry, Sweetness, Organoleptic, Flavor, Alcohol content

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Influence of partial dealcoholization on the composition and sensory properties of Cabernet Sauvignon wines — Research Paper | ScholarLens