Abstract
Dry white table wines are easy to make but challenging to make consistently well. They require delicate handling to avoid oxidation (browning) and careful attention to protect and develop delicate flavors throughout formative processing.
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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). White Table Wines. In: Winemaking. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-0733-8_9
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DOI: https://doi.org/10.1007/978-1-4615-0733-8_9
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4613-5215-0
Online ISBN: 978-1-4615-0733-8
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