Tannin Quantification in Red Grapes and Wine: Comparison of Polysaccharide- and Protein-Based Tannin Precipitation Techniques and Their Ability to Model Wine Astringency
Tannin Quantification in Red Grapes and Wine: Comparison of Polysaccharide- and Protein-Based Tannin Precipitation Techniques and Their Ability to Model Wine Astringency
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