Developing novel oenological tannins from 44 plants sources by assessing astringency and color in model wine.
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DOI: 10.1002/jsfa.12247
Abstract: BACKGROUND Oenological tannins are commercial natural products extracted from different botanical sources, which were widely reported as prominent contributors to wine quality. Research on wine quality affected by tannins extracts promoted the development of new… read more here.
Keywords: color model; astringency color; astringency; wine ... See more keywords