Different oxygen and sulphur dioxide concentrations in Sauvignon blanc must: effect on the composition of the must and wine.

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dc.contributor.authorDu Toit WJ
dc.contributor.authorCoetzee C
dc.contributor.authorLisjak KL
dc.contributor.authorNicolau L
dc.date.accessioned2012-08-10T17:07:26Z
dc.date.available2012-08-10T17:07:26Z
dc.date.issued2011
dc.descriptionPlease help us populate SUNScholar with the post print version of this article. It can be e-mailed to: scholar@sun.ac.za
dc.descriptionAgriwetenskappe
dc.descriptionWingerd- En Wynkunde
dc.identifier.urihttp://hdl.handle.net/10019.1/40552
dc.titleDifferent oxygen and sulphur dioxide concentrations in Sauvignon blanc must: effect on the composition of the must and wine.
dc.typeProceedings International
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