The influence of the different techniques of maceration on the aromatic and phenolic profile of the Busuioacă de Bohotin wine

Open Access

Issue		BIO Web Conf. Volume 9, 2017 40^th World Congress of Vine and Wine


Article Number		02032
Number of page(s)		8
Section		Oenology
DOI		https://doi.org/10.1051/bioconf/20170902032
Published online		04 July 2017

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