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Italian to Polish glossary of wine terms and definitions

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Tecnica di macerazione che consiste nel raffreddare il mosto, ottenuto tramite pigia-diraspatura, a 5-8 °C per 10-24 ore.Technika maceracji, polegająca na ochładzaniu moszczu, uzyskanego z tłoczenia i odszypułkowania, w temp. 5-8 °C przez 10-24 h.

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