Abstract
A review with 45 references of the title topic is presented emphasizing research by the author's associates. Con- clusions and their bases are outlined with comments on their significance to winemakers. Recent findings with regard to products of enzymic must oxidation and forced oxidation of phenols are discussed with their practical implications.
- Received June 1986.
- Copyright 1987 by the American Society for Enology and Viticulture
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Vol 38 Issue 1
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