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Copigmentation of Malvidin-3-O-Monoglucoside by Oenological Tannins: Incidence on Wine Model Color in Function of Botanical Origin, pH and Ethanol Content

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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

A. Vignault, O. Pascual, J. Gombau, M. Jourdes, V. Moine, J.M. Canals, P-L. Teissedre, F. Zamora and P. Roca
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