Bibliografisk träff 2014-01-10 Influence of pre-fermentation cold maceration treatment on aroma compounds of Cabernet Sauvignon wines fermented in different industrial scale fermenters. Cai J, Zhu BQ, Wang YH, Lu L, Lan YB, Reeves MJ, Duan CQ. Food Chem · research support, non-u.s. gov't; evaluation study; journal article · DOI 10.1016/j.foodchem.2014.01.003