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2. Changes in the phenolic content of single-variety wines after nine months of storage;Archier;Sci. Aliments,1993
3. Effect of processing on the phenolics and color of Cabernet Sauvignon, Chambourcin and Noble wines and juices;Auw;Am. J. Enol. Vitic.,1996
4. HPLC anthocyanins in port wine: Determination of ageing rates;Bakker;Vitis,1986
5. Influence de la dureé de macération sur la constitution de polyphénols sur la dégustation des vins rouges;Bourzeix;Conn. Vigne Vin.,1970