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Ari’Izumi, K., Suzuki, Y., Kato, I., Yagi, Y., Otsuka, K. & Sato, M. (1994): Winemaking from Koshu variety by the sur lie method: Change in the content of nitrogen compounds. Am. J. Enology

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change of polyphenolic composition and tyrosol content of the wine as an effect of sur lie method . Acta Alimentaria, , 40 (Suppl.), 79 – 90 . OIV ( 2016 ): International Organization of Vine and Wine: Methods

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