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Article

Sensory Attributes of Cabernet Sauvignon Wines Made from Vines with Different Crop Yields

Dawn M. Chapman, Mark A. Matthews, Jean-Xavier Guinard
Am J Enol Vitic. January 2004 55: 325-334; published ahead of print January 01, 2004
Dawn M. Chapman
Department of Food Science and TechnologyNational Food Laboratory, 6363 Clark Ave., Dublin, CA 94568.
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Mark A. Matthews
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Jean-Xavier Guinard
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Article Information

vol. 55 no. 4


Published By 
American Journal of Enology and Viticulture
History 
  • Published online January 1, 2004.

Copyright & Usage 
Copyright 2004 by the American Society for Enology and Viticulture

Author Information

  1. Dawn M. Chapman,
  2. Mark A. Matthews and
  3. Jean-Xavier Guinard
  1. Department of Food Science and TechnologyNational Food Laboratory, 6363 Clark Ave., Dublin, CA 94568.
  2. Department of Viticulture and Enology, University of California, Davis, One Shields Ave., Davis, CA 95616.
  3. Department of Food Science and Technology
  1. Email: jxguinard{at}ucdavis.edu

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Vol 55 Issue 4

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Sensory Attributes of Cabernet Sauvignon Wines Made from Vines with Different Crop Yields
Dawn M. Chapman, Mark A. Matthews, Jean-Xavier Guinard
Am J Enol Vitic.  January 2004  55: 325-334;  published ahead of print January 01, 2004

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Sensory Attributes of Cabernet Sauvignon Wines Made from Vines with Different Crop Yields
Dawn M. Chapman, Mark A. Matthews, Jean-Xavier Guinard
Am J Enol Vitic.  January 2004  55: 325-334;  published ahead of print January 01, 2004
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