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2020•Food ChemistryOpen access

Oxygen-induced faults in bottled white wine: A review of technological and chemical characteristics

Mario Gabrielli, Daniela Fracassetti, Elia Romanini, Donato Colangelo, Antonio Tirelli, Milena Lambri

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Key concepts: Wine, Bottling line, Bottle, Aroma of wine, White Wine, Aging of wine, Biochemical engineering, Wine fault

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