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Wines were obtained by blending Cabernet Sauvignon grapes with 50%, 60%, 70%, 80% and 90% proportions of Monastrell, plus one wine elaborated with 100% Monastrell. Phenolic content, color, volatile composition and sensorial profile of these wines were then studied. The highest monomer content and the lowest polymer content, the greatest amount of stable pigments, the best color according to the values...
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