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Food and drink / Fermentation / Red wine / Winemaking / Maceration / Phenolic content in wine / Acids in wine / Clarification and stabilization of wine / Carbonic maceration / Wine / Oenology / Biotechnology


Chapter 1 AL Introduction
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Document Date: 2013-08-26 07:14:52

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Company

Blackwell Publishing Ltd. / /

Continent

America / Europe / /

Country

Egypt / France / Russia / Italy / Australia / Portugal / United Kingdom / Spain / South Africa / New Zealand / /

IndustryTerm

immediate processing / actual equipment / gas/sulphur dioxide / chemical spoilage / chemical composition / chemical causes / inert gas / chemical changes / end product / stainless steel tanks / wine-making equipment / beverage flavour / food / vineyard management / /

NaturalFeature

Caspian Seas / Caucasus / Douro / /

Person

Louis Pasteur / Ronald J. Clarke / Jokie Bakker / /

Product

acetic acid / /

ProvinceOrState

California / /

Region

South America / Fertile Crescent / North America / northern Portugal / Mediterranean / /

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