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Pinot noir Wine Processing and Quality Improved by Skin Fragmentation

Angela M. Sparrow, Richard E. Smart
Catalyst: Discovery into Practice November 2017 1: 88-98; published ahead of print August 17, 2017 ; DOI: 10.5344/catalyst.2017.17004
Angela M. Sparrow
1School of Land and Food, Tasmanian Institute of Agriculture, University of Tasmania, Australia;
3Current address: 353 Rosevears Drive, Lanena, Tasmania 7275 Australia.
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  • For correspondence: angela@vinventive.com
Richard E. Smart
2Smart Viticulture, 31 North Corner, Newlyn, Cornwall, TR185JG, United Kingdom; and
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Article Information

vol. 1 no. 3

DOI 
https://doi.org/10.5344/catalyst.2017.17004

Published By 
Catalyst: Discovery into Practice
History 
  • Received February 26, 2017
  • Revision received June 30, 2017
  • Accepted July 27, 2017
  • Published online November 15, 2017.

Article Versions

  • Previous version (August 17, 2017 - 13:53).
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© 2017 by the American Society for Enology and Viticulture. All rights reserved.

Author Information

  1. Angela M. Sparrow1,3,* and
  2. Richard E. Smart2
  1. 1School of Land and Food, Tasmanian Institute of Agriculture, University of Tasmania, Australia;
  2. 2Smart Viticulture, 31 North Corner, Newlyn, Cornwall, TR185JG, United Kingdom; and
  3. 3Current address: 353 Rosevears Drive, Lanena, Tasmania 7275 Australia.
  1. ↵* Corresponding author (angela{at}vinventive.com; tel: +61 437 752 775)
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Vol 1 Issue 3

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Pinot noir Wine Processing and Quality Improved by Skin Fragmentation
Angela M. Sparrow, Richard E. Smart
Catalyst: Discovery into Practice  November 2017  1: 88-98;  published ahead of print August 17, 2017 ; DOI: 10.5344/catalyst.2017.17004

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Pinot noir Wine Processing and Quality Improved by Skin Fragmentation
Angela M. Sparrow, Richard E. Smart
Catalyst: Discovery into Practice  November 2017  1: 88-98;  published ahead of print August 17, 2017 ; DOI: 10.5344/catalyst.2017.17004
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