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Once that was understood, New Zealand winemakers started to keep their wines very cold until they were sold, because you can slow the process of hydrolysis by lowering the temperature. Oxidation fundamentals Winemakers have a complicated relationship with oxygen, explains US wine chemist Andrew Waterhouse from the University of California, Davis

Biol Chem 390, 191214.CrossRefGoogle ScholarPubMed Weschawalit, S, Thongthip, S, Phutrakool, P, et al

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