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A key practical benefit of this procedure is its targeted impact on aroma compounds. It reduces green aromas, undetectable volatile phenols, and diminishes bitter and astringent compounds, including gallic acid, flavan-3-ol monomers (catechin and epicatechin), and dimers (B1, B2, B3, and B4). This work affirms the potential of sequential and spontaneous fermentation to optimize the aromatic qualities and overall quality attributes of Plavac Mali wines. Southern Spain's
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