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Effect of malolactic fermentation and ageing on the concentration of ρ‐coumaric acid of Pinot Noir wine and the consequence for volatile phenol production by Brettanomyces

Effect of malolactic fermentation and ageing on the concentration of ρ‐coumaric acid of Pinot... http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Australian Journal of Grape and Wine Research Wiley

Effect of malolactic fermentation and ageing on the concentration of ρ‐coumaric acid of Pinot Noir wine and the consequence for volatile phenol production by Brettanomyces

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References (20)

Publisher
Wiley
Copyright
© 2021 Australian Society of Viticulture and Oenology Inc.
ISSN
1322-7130
eISSN
1755-0238
DOI
10.1111/ajgw.12464
Publisher site
See Article on Publisher Site

Abstract

Journal

Australian Journal of Grape and Wine ResearchWiley

Published: Jan 1, 2021

Keywords: ; ; ; ;

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