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August 2012
Research Notes: Tannin Confusions
Wine tannins and commercial tannin products merit more attention.
by Curtis Phillips
What’s a tannin? I got to thinking about tannins in response to some of the feedback I got regarding my previous article, “Are Current Tannin Addition Guidelines Justifiable?” (WBM, June 2012). Several of the enological tannin suppliers took issue with my coverage of James Harbertson’s recently published paper, “Impact of exogenous tannin additions on wine chemistry and wine sensory character” (J. Food Chem. 131). In his paper, Harbertson questions the benefit...
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