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January 2009
Shaping Phenolic Compounds
How fermentation type impacts the phenolic profile of red wine
by Bibiana Guerra
:link { color: blue } :visited { color: purple } Editor's Note:This article is part of a semi-regular series of research briefs sponsored by the Department of Viticulture and Enology at UC Davis. For more summaries of research sponsored by UC Davis Department of Viticulture and Enology, see http://wineserver.ucdavis.edu/trellissummary_categories.php. Another specimen of the "Exciting" kingdom, the article I am reviewin...
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