Effects of malolactic fermentation on colour stability and phenolic composition of Petit Verdot red wines
Submitted: 3 February 2016
Accepted: 26 April 2016
Published: 30 May 2023
Accepted: 26 April 2016
Abstract Views: 3531
PDF: 1245
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All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.