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The effect of hang time and berry development on the concentration of free C6 compounds assessed using a single berry approach

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posted on 2021-10-08, 13:22 authored by Pietro Previtali, Kerry WilkinsonKerry Wilkinson, Dimitra CaponeDimitra Capone, Nick K. Dokoozlian, Christopher FordChristopher Ford
Oral presentation at the Crush Symposium 2021, 17 June, Adelaide, Australia.

Funding

ARC Training Centre for Innovative Wine Production

Australian Research Council

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    The University of Adelaide

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    Keywords

    C6 compoundsgrape berryindividual berryripeningsugar/flavour nexusCrop and Pasture Biochemistry and PhysiologyHorticultural Crop Growth and Development

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    CC BY 4.0

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