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Browse Ugliano, Maurizio; Dieval, Jean-Baptiste; Begrand, Stephanie; Vidal, Stephane

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Passion fruit with a hint of mineral, some smokiness but kind of stinky: reductive characters associated with stinky thiols that develop in the wine post-bottling are considered detrimental to perceived wine quality. But preventing their occurrence in a correct way is not straightforward, as we risk to lose more than what we gain. The right dose of oxygen can be the key to fine-tune this complex balance. Jan 1, 2014 3212

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