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Article details

Grapegrower and Winemaker Issue 609, 2014
Title: Microbial origins of wine aromas: Higher alcohols and volatile phenols
Author: Russell Moss
Keywords: wine aroma, alcohol, volatile, phenols, fungal, bacterial, origins, winemaker, 4-EP, 4-EG, smell, amino acid
Page Number(s): 68-72



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