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2013•Food ChemistryRequires access

A role for anthocyanin in determining wine tannin concentration in Shiraz

Rachel L. Kilmister, Marica Mazza, Nardia Baker, Peta Faulkner, Mark O. Downey

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Key concepts: Anthocyanin, Tannin, Wine, Pigment, Chemistry, Food science, Extraction (chemistry), Proanthocyanidin

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