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New method to quantify astringency in red wine

<p>These authors come up with a method to measure astringency in red wines using a new protein - ovalbumin.</p><p>&nbsp;</p><p>Find the full text at: http://pubs.acs.org/cgi-bin/article.cgi/jafcau/2004/52/i04/pdf/jf034795f.pdf</p><p>&nbsp;</p>

126 new method to evaluate astringency.pdf