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Change in ascorbic acid content during fermentation and storage of wine grapes grown in Japan
Change in ascorbic acid content during fermentation and storage of wine grapes grown in Japan
2008
takeo miki
yuusuke iwata
fuzi hisasi yanagida
Keywords:
Wine fault
Malolactic fermentation
Sugars in wine
Food science
Fermentation in winemaking
Wine
Ripeness in viticulture
Fermentation
Chemistry
Yeast in winemaking
ascorbic acid
Correction
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