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Publikováno v:
OENO One, Vol 55, Iss 4 (2021)
Microoxygenation (MOX) is used to improve wine colour and sensory quality; however, limited information is available for Pinot noir wines and wines with different initial phenolic content. In this study, MOX was applied to two Pinot noir wines, with
Externí odkaz:
https://doaj.org/article/3c7ec112b3724786a8a2f73daed007c2