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In this study, changes in the composition and physical profiles of flavored Chardonnay (letter = 2) and Shiraz (letter = 2) wines had been compared at bottling, and then once again after 12 months of bottle aging. Flavorings and flavored wines were also examined by gasoline chromatography-mass spectrometry (GC-MS) to look for the key constituents accountable for changes to aroma and flavor profiles. Nonetheless, a number of the volatile substances identified in flavor additives weren't detected at appreciab
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