Chips, lees, and micro-oxygenation: influence on some flavors and sensory profile of a bottled red Sangiovese wine.
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| Title: | Chips, lees, and micro-oxygenation: influence on some flavors and sensory profile of a bottled red Sangiovese wine. |
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| Authors: | Arfelli, Giuseppe1 garfelli@unite.it, Sartini, Elisa2, Corzani, Claudia2, Fabiani, Alessandra2 |
| Source: | European Food Research & Technology. Jul2011, Vol. 233 Issue 1, p1-10. 10p. |
| Database: | Hospitality & Tourism Complete |
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