00582naa a2200181 a 450000100080000000500110000800800410001910000140006024501560007426000090023065300160023965300080025565300130026365300100027670000150028670000150030177300840031610899721996-07-30       1994    bl ---       0--  u    #d1 aMAYEN, M.  aFree anthocyanins and polymeric pigments during the fermentation and post-fermentation stading of musts from Cabernet Sauvignon and Tempranillo grapes.  c1994  aANTOCIANINA  aCOR  aENOLOGIA  aVINHO1 aMERIDA, J.1 aMEDINA, M.  tAmerican Journal of Enology and Viticulture, Davisgv.45, n.2, p.161-166, Apr..