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Grapegrower and Winemaker Issue 533, 2008
Title: Grape juice is the major influence on volatile thiol aromas in Sauvignon Blanc
Author: Soon Lee, Rick, Dobson, Reeves, Clark, Thomson, Gardner
Keywords: Volatile thiols, 3MH, 3MHA, 4MMP, trials, Marlborough, Hawkes Bay, laboratory-scale fermentations, trial commercial ferments, GC-MS and stable isotope dilution assay
Page Number(s): 78-86

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