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Studies on the heat treatment of the must in the technology of dry red wine production


, : Studies on the heat treatment of the must in the technology of dry red wine production. Lucrari Stiintifice, Institutul Agronomic "N Balcescu", Horticultura1976 1978; 18/19: 153-162

Experiments with four varieties showed that the time required for maceration varied from 30 minutes in Carignan, with thin skin and low anthocyanin content, to 100 minutes in Cabernet Sauvignon.

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