However for these light-sensitive products, transparency has to be combined with protection against visible and invisible rays to prolong shelf life and preserve the product’s organoleptic qualities.
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Elaboration of wines: scientific monitoring and objective tasting to achieve the highest analytic and organoleptic qualities.
葡萄酒加工：进行科学监测及客观品尝以取得最高的分析及感官品质。
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