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Effect of selected Saccharomyces cerevisiae yeast strains and different aging techniques on the polysaccharide and polyphenolic composition and sensorial characteristics of Cabernet Sauvignon red wines
Authors:Rubé  n del Barrio‐Galá  n,Alejandro Cá  ceres‐Mella,Marcela Medel‐Marabolí    lvaro Peñ  a‐Neira
Abstract:
Keywords:polysaccharides  phenolic compounds  red wines  Saccharomyces cerevisiae yeast strains  sensory quality
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