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June 2012
Research Notes: Are Current Tannin Addition Guidelines Justifiable?
by Curtis Phillips
The phenolic compounds in wine, in general, and tannins, in particular, are an important component of what we perceive as wine quality. Several common winegrowing and winemaking operations are undertaken with the goal of increasing the amount of tannin in the final wine. Frequently, however, the amount of tannins that can be extracted and kept in solution is not as much as a winemaker wants. As a consequence, the addition of tannins, called “enological tannins,” during winemaking i...
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