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Evaluation of the Effect of a Grape Seed Tannin Extract on Wine Ester Release and Perception Using In Vitro and In Vivo Instrumental and Sensory Approaches

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Recent advances of the OIV working group on oenological tannins in the study of the functionalities of oenological tannins

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Characterisation of Extracts Obtained from Unripe Grapes and Evaluation of Their Potential Protective Effects against Oxidation of Wine Colour in Comparison with Different Oenological Products

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