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Tasting of experimental wines produced within SalViBio project
SensoryLab of the Università Cattolica del Sacro Cuore
SensoryLab of the Università Cattolica del Sacro Cuore
Barbesino
Ervi
Barbesino and Ortrugo titratable acidity
Composti fenolici di Ervi e Barbera
Sensory analysis results
Tasting participants
