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New method to quantify astringency in red wine

These authors come up with a method to measure astringency in red wines using a new protein - ovalbumin.

 

Find the full text at: http://pubs.acs.org/cgi-bin/article.cgi/jafcau/2004/52/i04/pdf/jf034795f.pdf

 

126 new method to evaluate astringency.pdf