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Investigating the relationship between cell wall polysaccharide composition and the extractability of grape phenolic compounds into Shiraz wines. Part II: Extractability during fermentation into wines made from grapes of different ripeness levels.
Garrido-Bañuelos G, Buica A, Schückel J, Zietsman AJJ, Willats WGT, Moore JP, Du Toit WJ. Garrido-Bañuelos G, et al. Food Chem. 2019 Apr 25;278:26-35. doi: 10.1016/j.foodchem.2018.10.136. Epub 2018 Oct 30. Food Chem. 2019. PMID: 30583371