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The evolution of 19 bottled young red wines from Rioja Alavesa was studied through 9 months. Twenty-four sensory attributes (including appearance, aroma, flavor, taste and mouth-feel) were evaluated at four times (at 1, 3, 5 and 9 months after bottling) by a ten-member panel. Fifteen physicochemical parameters were also analyzed at these four times. Effect of winemaking process (carbonic maceration...
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