Effect of<i>Colletotrichum acutatum</i>ripe rot on the composition and sensory attributes of Cabernet Sauvignon grapes and wine

Australian Journal of Grape and Wine Research - Tập 15 Số 3 - Trang 223-227 - 2009
Michel Meunier1, Christopher Steel1
1National Wine and Grape Industry Centre, Charles Sturt University, Locked Bag 588, Wagga Wagga, NSW 2678, Australia*Current address: Faculty of Science and Technology, Eastern Institute of Technology, School of Viticulture and Wine, Gloucester St, Private Bag 1201, Taradale 4142, New Zealand.

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