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Effects of High Temperatures on the Efficacy of Potassium Polyaspartate for Tartaric Stabilization in Wines

Valentina Canuti, Sara Cappelli, Monica Picchi, Bruno Zanoni, Paola Domizio
Am J Enol Vitic.  2019  70: 332-337  ; DOI: 10.5344/ajev.2019.18077

Article Information

vol. 70 no. 3

DOI 
https://doi.org/10.5344/ajev.2019.18077
Published By 
American Journal of Enology and Viticulture
History 
  • Received September 2018
  • Revision received December 2018
  • Revision received February 2019
  • Accepted March 2019
  • Published online July 2019.

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©2019 by the American Society for Enology and Viticulture

Author Information

  1. Valentina Canuti1,
  2. Sara Cappelli1,
  3. Monica Picchi1,
  4. Bruno Zanoni1 and
  5. Paola Domizio1,*
  1. 1Department of Agricultural, Food and Forestry Systems (GESAAF), University of Florence, Via Donizetti 6, 50144 Firenze, Italy
  1. ↵* Corresponding author (paola.domizio{at}unifi.it; tel: +39 055 2755502)
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Effects of High Temperatures on the Efficacy of Potassium Polyaspartate for Tartaric Stabilization in Wines
Valentina Canuti, Sara Cappelli, Monica Picchi, Bruno Zanoni, Paola Domizio
Am J Enol Vitic.  2019  70: 332-337  ; DOI: 10.5344/ajev.2019.18077
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