| http://www.w3.org/ns/prov#value | - ournal of Agricultural and Food Chemistry.The shelf life of various sparkling wines depends on environmental factors such as temperature.Currently, wineries detect the so-called browning of bubbly by measuring its 'absorbance' - absorption of light at a particular wavelength.it is a fast and easy technique but not very sensitive. (Posted on 06-02-2014)
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