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        Experiments to modify grape juice potassium content and wine quality on granite derived soils near Paardenberg 

        Agenbach, G. (Stellenbosch : University of Stellenbosch, 2006-12)
        High potassium content in grape juice and wine are associated with low quality red wine in warm wine producing countries. In an attempt to reduce the potassium content of juice, must and wine, a field experiment was laid ...

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