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Pedro Ximénez grapes were sun dried for 0, 2, 4, 6 and 9days and the resulting must was analysed by gas chromatography and by an electronic nose. In the last stages of the process compounds related with ripe fruity and toasty aromas decreased whereas the concentration of sugars increases slightly, which suggests that the optimum dehydration time is reached before the ninth day. A discriminant analysis...
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