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The effect of pre- and post-ferment additions of grape derived tannin on Shiraz wine sensory properties and phenolic composition |
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| Authors: | M. PARKER P.A. SMITH M. BIRSE I.L. FRANCIS M.J. KWIATKOWSKI K.A. LATTEY B. LIEBICH M.J. HERDERICH |
| Affiliation: | The Australian Wine Research Institute, PO Box 197, Glen Osmond, SA, 5064, and The Cooperative Research Centre for Viticulture, PO Box 165, Glen Osmond, SA, 5064;Orlando Wines, PO Box 943, Rowland Flat, SA, 5352;Provisor, PO Box 243, Glen Osmond, SA, 5064 |
| Abstract: | |
| Keywords: | tanniny oenotannin addition colour astringency sensory wine phenolic composition |