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  • Vicente Ferreira , LAAE, Universidad de Zaragoza
    VIDEO SEMINAR ENOFORUM 2018: 70% of commercial wines contain, without it being evident, the aromas that will cause their aromatic degradation when free SO2 level decreases. Essentially there are tw...
    Price:15 €(Tax included)
    Published on: 17/01/2019

AVOIDING “GREEN” CHARACTERS IN CABERNET SAUVIGNON

Dr. Erika Winter

Many grape growers possess the ability to produce fantastic Cabernet Sauvignon fruit. However, even for the best viticulturists each new season presents challenges with respect to the reproducibility of a characteristic flavour and aroma spectrum. This article describes strategies to avoid green characters in Cabernet Sauvignon
Published on 23/09/2005
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