Evolution of Phenolic Compounds in Red Winemaking as Affected by Must Oxygenation

Thank you for your interest in spreading the word on AJEV.

NOTE: We only request your email address so that the person you are recommending the page to knows that you wanted them to see it, and that it is not junk mail. We do not capture any email address.

You are going to email the following Evolution of Phenolic Compounds in Red Winemaking as Affected by Must Oxygenation

Message Subject (Your Name) has forwarded a page to you from AJEV

Message Body (Your Name) thought you would like to read this article from the American Journal of Enology and Viticulture.