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During the winemaking and storage stage, oxidation reaction will be accompanied all the time, and the fruity aroma of the wine will gradually decrease, and the color will become dark and dim, which will eventually affect the feeling of consumers, Traditionally, tannins, sulfur dioxide and inert gases have been used to improve the antioxidant properties of wines, but there are various shortcomings
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(7) Schally AV, Zhang X, Cai R, Hare JM, Granata R, Bartoli M
They mimic a natural hormone that your gut releases after a meal, he says