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Reviews & Ratings
Производство красного вина включает в себя стебли, дробление, ферментацию, завершение первого брожения, прессование/фильтрацию, выдержку и выстойку, а также пастеризацию. Ароматический профиль вина в основном определяется во время ферментации виноградного сусла и описывается определенными соединениями, называемыми маркерами аромата, а эти конкретные компоненты являются побочными продуктами, образующимися в результате метаболизма используемых дрожжей.
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