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The effect of tannin additions on Syrah sensory properties and phenolic composition

These Australian authors added commercial grape tannins to Syrah before and after fermentation to study the impact on color, phenolic content, and sensory.

 

The full article is available at: https://www.asvo.com.au/ajgwr/archives/index.asp?action=view&id=269

 

89 tannin addition and sensory.pdf