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Influence of the polysaccharides and the nitrogen compounds on foaming properties of sparkling wines

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Boron, sulphate, chloride and phosphate contents in musts and wines of the Tacoronte-Acentejo D.O.C. region (Canary Islands)

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Influence of the addition of sulphur dioxide and must hyperoxidation on the phenolic fractions during vinification of Sherry wines

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