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(winemaking) – organic compound derived from aromatic hydrocarbons [which may be colouring (anthocyanins, flavones) or colourless (tannins, phenolic acids, volatile phenols)].
(winemaking) – organic compound derived from aromatic hydrocarbons [which may be colouring (anthocyanins, flavones) or colourless (tannins, phenolic acids, volatile phenols)].
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