Tannin composition of grape berry skin during development of Shiraz and Cabernet Sauvignon fruit

Article Details

Wine & Viticulture Journal Issue 4, 2008

Title: Tannin composition of grape berry skin during development of Shiraz and Cabernet Sauvignon fruit

Author: Rachel Hanlin and Mark Downey

Keywords: Astringency, Cabernet Sauvignon, catechin, Colour, epicatechin, epicatechin-gallate, grape skins, polymer, Shiraz, Tannin

Page Number(s): 41-42

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. Subscribe now