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Sauvignon Blanc Wine: Contribution of Ageing and Oxygen on Aromatic and Non-aromatic Compounds and Sensory Composition : A Review.

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Title: Sauvignon Blanc Wine: Contribution of Ageing and Oxygen on Aromatic and Non-aromatic Compounds and Sensory Composition : A Review.
Authors: Coetzee, C.1 coetzee@sun.ac.za, du Toit, W. J.1 wdutoit@sun.ac.za
Source: South African Journal of Enology & Viticulture. 2015, Vol. 36 Issue 3, p347-365. 19p.
Database: Academic Search Ultimate
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  Data: Sauvignon Blanc Wine: Contribution of Ageing and Oxygen on Aromatic and Non-aromatic Compounds and Sensory Composition : A Review.
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  Data: <searchLink fieldCode="AR" term="%22Coetzee%2C+C%2E%22">Coetzee, C.</searchLink><relatesTo>1</relatesTo><i> coetzee@sun.ac.za</i><br /><searchLink fieldCode="AR" term="%22du+Toit%2C+W%2E+J%2E%22">du Toit, W. J.</searchLink><relatesTo>1</relatesTo><i> wdutoit@sun.ac.za</i>
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  Data: <searchLink fieldCode="JN" term="%22South+African+Journal+of+Enology+%26+Viticulture%22">South African Journal of Enology & Viticulture</searchLink>. 2015, Vol. 36 Issue 3, p347-365. 19p.
PLink https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=asn&AN=114317948
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        Value: 10.21548/36-3-968
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      – Code: eng
        Text: English
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        PageCount: 19
        StartPage: 347
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      – TitleFull: Sauvignon Blanc Wine: Contribution of Ageing and Oxygen on Aromatic and Non-aromatic Compounds and Sensory Composition : A Review.
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              Text: 2015
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