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BACKGROUND‘Saba’ and ‘agresto’ are traditional Italian products both based on unfermented grape juices that are concentrated by heating. The former is obtained from ripe grapes and the latter from unripe grapes. In this work, we have characterized the main red‐skinned (Ancellotta, Fortana, Lambrusco di Sorbara, Lambrusco grasparossa, Lambrusco salamino and Uva Tosca) and white‐skinned (Lugliatica, Spergola, Trebbiano di Spagna and Trebbiano modenese) cultivars used for ‘saba’ and ‘agresto’ production, focusing on the variability expressed by ampelographic traits, physical and chemical parameters and anthocyanin profile...
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