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Small amounts of charcoal during fermentation reduce fungicide residues without penalising white wine aroma compounds and colour |
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| Authors: | G. Nicolini T. Román Villegas L. Tonidandel S. Moser R. Larcher |
| Affiliation: | Technology Transfer Centre, Edmund Mach Foundation, San Michele all'Adige, Italy |
| Abstract: | |
| Keywords: | aroma compounds carbon pesticides safety wine |