Is there value in adding tannin to wine?
Article Details
Grapegrower and Winemaker Issue 584, 2012
Title: Is there value in adding tannin to wine?
Author: Rachel Hanlin & Mark Downey
Keywords: anthocyanins, Astringency, Cabernet Sauvignon, condensed and hydrolysable tannins, Constellation Wines, DPI, DPI Mildura, Dr Jim Harbertson, Dr Mark Kelm, Exogenous tannins, Giuseppina Parpinello, Hildegarde Heymann, Merlot, polymeric pigments, sensory character, tannin additions, Tannin standards, University of California at Davis, Washington State University
Page Number(s): p79-81
GWM PDFs are licensed copies and as such do not transfer any rights over the content to you. Fair use applies, that is: you may make as many copies as you require for your (or your company's) use only; sharing, redistributing or otherwise making available GWM PDFs to others who have not purchased them constitutes theft; you are required to remove copies from devices which you do not (or no longer) own.
The issue.
Today's Weather
