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Evaluation of Red Wine Acidification Using an E-Nose System with Venturi Tool Sampling
The quality of wine is checked both during the production process and upon consumption. Therefore, manual wine-tasting work is still valuable. Due to the nature of wine, many volatile components are released, and it is therefore difficult to determine which elements need to be controlled. Acetic aci...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2023
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10056685/ https://www.ncbi.nlm.nih.gov/pubmed/36991590 http://dx.doi.org/10.3390/s23062878 |