2005•Unpublished venueRequires access

Effect of the tannins addition to red Monastrell wines previous to the clarification on the parameters of colour and polyphenols

Gregorio M. Toral, Francisco Artés, Francisco Pardo

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Key concepts: Polyphenol, Chemistry, Proanthocyanidin, Tannin, Food science, Wine, Organic chemistry, Antioxidant

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Effect of the tannins addition to red Monastrell wines previous to the clarification on the parameters of colour and polyphenols — Research Paper | ScholarLens