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Grapegrower and Winemaker Issue 514, 2006
Title: Effect of the application of maceration enzymes on red wine colour stability
Author: P. Bucelli, Faviere, Scotti, Piraccia, Giannetti, Bergaglio
Keywords: Treatment, colour, sensory characters, enzymatic activity, fermentation, anthocyanins, tannins
Page Number(s): 71-75

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