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|Comparison of consecutive harvests versus blending treatments to produce lower alcohol wines from Cabernet Sauvignon grapes: impact on polysaccharide and tannin content and composition.|
|Publication Number||S 1988|
|Article Authors||Schelezki, O.J., Smith, P.A., Hranilovic, A., Bindon, K.A., Jeffery, D.W.|
|Journal Title||Food Chemistry|
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Technical Review August 2018 – Technical Notes
Energy audit case study – progressive winery goes even further
A new heat test for more accurate prediction of bentonite additions to avoid protein haze
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WBM – July/August 2016
Why wine innovation must become cool again