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oxidative

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    Impact of Dissolved Oxygen at Bottling on Sulfur Dioxide and Sensory Properties of a Riesling Wine
    Evdokia Dimkou, Maurizio Ugliano, Jean-Baptiste Diéval, Stéphane Vidal, Rainer Jung
    Am J Enol Vitic.  2013  64: 325-332  ; DOI: 10.5344/ajev.2013.12112
    Evdokia Dimkou
    1Hochschule Geisenheim University, Institute for Enology, Von-Lade-Str. 1, 65366 Geisenheim, Germany
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    • For correspondence: Dimkou@fa-gm.de
    Maurizio Ugliano
    2Nomacorc Oxygen Management Research Center, 2260 Route du Grès, 84100 Orange, France.
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    Jean-Baptiste Diéval
    2Nomacorc Oxygen Management Research Center, 2260 Route du Grès, 84100 Orange, France.
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    Stéphane Vidal
    2Nomacorc Oxygen Management Research Center, 2260 Route du Grès, 84100 Orange, France.
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    Rainer Jung
    1Hochschule Geisenheim University, Institute for Enology, Von-Lade-Str. 1, 65366 Geisenheim, Germany
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