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Effect of microoxygenation on acetaldehyde, yeast and colour before and after malolactic fermentation on Pinot Noir wine

Effect of microoxygenation on acetaldehyde, yeast and colour before and after malolactic... http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Australian Journal of Grape and Wine Research Wiley

Effect of microoxygenation on acetaldehyde, yeast and colour before and after malolactic fermentation on Pinot Noir wine

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Publisher
Wiley
Copyright
© 2022 Australian Society of Viticulture and Oenology Inc.
ISSN
1322-7130
eISSN
1755-0238
DOI
10.1111/ajgw.12512
Publisher site
See Article on Publisher Site

Abstract

Journal

Australian Journal of Grape and Wine Research – Wiley

Published: Jan 1, 2022

Keywords: acetaldehyde production; colour parameter; microoxygenation; Pinot Noir wine; yeast growth

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