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Article

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

M. Castellari, G. Arfelli, C. Riponi, A. Amati
Am J Enol Vitic.  1998  49: 91-94  ; DOI: 10.5344/ajev.1998.49.1.91
M. Castellari
Corso di Laurea in Scienze e Tecnologie Alimentari, Università degli Studi di Bologna, via Ravennate 1020, 47023 Cesena, ITALY
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G. Arfelli
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C. Riponi
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A. Amati
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Article Information

vol. 49 no. 1

DOI 
https://doi.org/10.5344/ajev.1998.49.1.91

Published By 
American Journal of Enology and Viticulture
History 
  • Received November 1996
  • Published online January 1998.

Copyright & Usage 
Copyright 1998 by the American Society for Enology and Viticulture

Author Information

  1. M. Castellari,
  2. G. Arfelli,
  3. C. Riponi and
  4. A. Amati
  1. Corso di Laurea in Scienze e Tecnologie Alimentari, Università degli Studi di Bologna, via Ravennate 1020, 47023 Cesena, ITALY
  2. Istituto di Industrie Agrarie, Università degli Studi di Bologna, via S. Giacomo 7, 40126 Bologna, ITALY.
  1. cast{at}metal.foodsci.unibo.it

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Evolution of Phenolic Compounds in Red Winemaking as Affected by Must Oxygenation
M. Castellari, G. Arfelli, C. Riponi, A. Amati
Am J Enol Vitic.  1998  49: 91-94  ; DOI: 10.5344/ajev.1998.49.1.91
M. Castellari
Corso di Laurea in Scienze e Tecnologie Alimentari, Università degli Studi di Bologna, via Ravennate 1020, 47023 Cesena, ITALY
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G. Arfelli
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C. Riponi
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Evolution of Phenolic Compounds in Red Winemaking as Affected by Must Oxygenation
M. Castellari, G. Arfelli, C. Riponi, A. Amati
Am J Enol Vitic.  1998  49: 91-94  ; DOI: 10.5344/ajev.1998.49.1.91
M. Castellari
Corso di Laurea in Scienze e Tecnologie Alimentari, Università degli Studi di Bologna, via Ravennate 1020, 47023 Cesena, ITALY
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G. Arfelli
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C. Riponi
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A. Amati
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