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The decanted must and base wines were analyzed for conventional parameters according to the recommendations of the International Organization of Vine and Wine (OIV) described in the Compendium of international methods of wine and must analysis [ 94].
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Sample wines were analyzed in duplicate by trained panelists over five sessions using a balanced, complete block design.
Wines were analyzed for Cr, Mn, Fe, Co, Ni, Cu, Zn, Cd and Pb using atomic absorption spectrometer equipped (AAS) with electrothermal atomization unit (ET).
The sensory qualities of base wines were evaluated around 8 months after the harvest date.
By autumn, Krug's base wines are created.
The effects of long-term, seasonal water deficit on berries of Cabernet Sauvignon, a red-wine grape, and Chardonnay, a white-wine grape were analyzed by integrated transcript and metabolite profiling.
It should be noted that while 61 wine samples were analyzed from the United States, all samples were from red wine varieties (Wilson 2015; Elçi et al. 2009).
The 1188 wine samples were analyzed for 58 chemical quantities.
To this aim, wine samples were analyzed with the whole set of sensors.
The data concerning 275 wine bottles from five countries were analyzed.
Alternatively, data were analyzed based on absence/presence.
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