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

<p>These Australian authors added commercial grape tannins to Syrah before and after fermentation to study the impact on color, phenolic content, and sensory.</p><p>&nbsp;</p><p>The full article is available at: https://www.asvo.com.au/ajgwr/archives/index.asp?action=view&amp;id=269</p><p>&nbsp;</p>

89 tannin addition and sensory.pdf