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Cited article:

The Content of Selected Bioactive Compounds in Wines Produced from Dehydrated Grapes of the Hybrid Variety ‘Hibernal’ as a Factor Determining the Method of Producing Straw Wines

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Foods 11 (7) 1027 (2022)

Effect of withering process on the evolution of phenolic acids in winegrapes: A systematic review

Giulia Scalzini, Simone Giacosa, Susana Río Segade, Maria Alessandra Paissoni and Luca Rolle
Trends in Food Science & Technology 116 545 (2021)

Aroma of Icewine: A Review on How Environmental, Viticultural, and Oenological Factors Affect the Aroma of Icewine

Yue Ma, Yan Xu and Ke Tang
Journal of Agricultural and Food Chemistry 69 (25) 6943 (2021)

Combined indigenous yeast strains produced local wine from over ripen Cabernet Sauvignon grape in Xinjiang

Li-Xia Zhu, Guan-qun Wang and Amannisa Aihaiti
World Journal of Microbiology and Biotechnology 36 (8) (2020)

Correlating Noble Rot Infection of Garganega Withered Grapes with Key Molecules and Odorants of Botrytized Passito Wine

Barbara Simonato, Marilinda Lorenzini, Michela Cipriani, Fabio Finato and Giacomo Zapparoli
Foods 8 (12) 642 (2019)