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

Author： Mayen M.   Merida J.   Medina M.  

Publisher： Elsevier

ISSN： 0308-8146

Source： Food Chemistry, Vol.56, Iss.1, 1996-05, pp. : 7-13

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