Influence of variety and commercial yeast preparation on red wine made from autochthonous Hungarian and Canadian grapes. Part I: phenolic composition

Author: Pour Nikfardjam M.   Pickering G.  

Publisher: Springer Publishing Company

ISSN: 1438-2377

Source: European Food Research and Technology A, Vol.227, Iss.4, 2008-08, pp. : 1077-1083

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