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Viticultural and Biotechnological Strategies to Reduce Alcohol Content in Red Wines

By Miguel Ángel Olego, José Manuel Álvarez-Pérez, Miguel Javier Quiroga, Rebeca Cobos, Mario Sánchez-García, Jesús Esteban Medina, Sandra González-García, Juan José Rubio Coque and José Enrique Garzón-Jimeno

Submitted: October 30th 2015Reviewed: July 21st 2016Published: October 19th 2016

DOI: 10.5772/64982

Downloaded: 799

© 2016 The Author(s). Licensee IntechOpen. This chapter is distributed under the terms of the Creative Commons Attribution 3.0 License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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Miguel Ángel Olego, José Manuel Álvarez-Pérez, Miguel Javier Quiroga, Rebeca Cobos, Mario Sánchez-García, Jesús Esteban Medina, Sandra González-García, Juan José Rubio Coque and José Enrique Garzón-Jimeno (October 19th 2016). Viticultural and Biotechnological Strategies to Reduce Alcohol Content in Red Wines, Grape and Wine Biotechnology Antonio Morata and Iris Loira, IntechOpen, DOI: 10.5772/64982. Available from:

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