7.7
[]. Marlize Z Bekker, et al. The effects of pH and copper on the formation of volatile sulfur compounds in Chardonnay and Shiraz wines post-bottling. Food Chem. 6 Sep 5:7:48-56.
H5-H-H5-H8-H5
P-P-P4-P4-P4-P4-P6-P64-P7-P7-P8-P+P5-P4+P4-P-P6+P64-P7+P78-P45-P5
GHS,GHS5,GHS7
99