Abstract
It generally takes more time to bring red wines to the point of bottling than whites. While fermentation should take place in only a week or so and the clarification/stabilization process is relatively simple, the aging of heavy-bodied reds to maturity is more complex.
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© 2002 Springer Science+Business Media New York
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Vine, R.P., Harkness, E.M., Linton, S.J. (2002). Red Table Wines. In: Winemaking. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-0733-8_10
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DOI: https://doi.org/10.1007/978-1-4615-0733-8_10
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4613-5215-0
Online ISBN: 978-1-4615-0733-8
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