Management of in-Amphora "Trebbiano Toscano" Wine Production: Selection of Indigenous <i>Saccharomyces cerevisiae</i> Strains and Influence on the Phenolic and Sensory Profile.

Foods · 2023 · PMC10296959 · PMID 37372582

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more or less significantno p-value reported

These wines showed more or less significant decreases in flavonoids and hydroxycinnamic acids based on the characteristics of the used amphora [ 5 , 6 ].

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