Comparison of consecutive harvests versus blending treatments to produce lower alcohol wines from Cabernet Sauvignon grapes: impact on polysaccharide and tannin content and composition

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dc.contributor.authorSchelezki, O.
dc.contributor.authorSmith, P.
dc.contributor.authorHranilovic, A.
dc.contributor.authorBindon, K.
dc.contributor.authorJeffery, D.
dc.date.issued2018
dc.description.abstractAbstract not available
dc.description.statementofresponsibilityOlaf J. Schelezki, Paul A. Smith, Ana Hranilovic, Keren A. Bindon, David W. Jeffery
dc.identifier.citationFood Chemistry, 2018; 244:50-59
dc.identifier.doi10.1016/j.foodchem.2017.10.024
dc.identifier.issn0308-8146
dc.identifier.issn1873-7072
dc.identifier.orcidHranilovic, A. [0000-0003-4602-959X]
dc.identifier.orcidJeffery, D. [0000-0002-7054-0374]
dc.identifier.urihttp://hdl.handle.net/2440/111650
dc.language.isoen
dc.publisherElsevier
dc.relation.granthttp://purl.org/au-research/grants/arc/IC130100005
dc.rights© 2017 Elsevier Ltd. All rights reserved.
dc.source.urihttps://doi.org/10.1016/j.foodchem.2017.10.024
dc.subjectBerry shrivel; anthocyanin; tannin; colour; grape; wine; analysis
dc.titleComparison of consecutive harvests versus blending treatments to produce lower alcohol wines from Cabernet Sauvignon grapes: impact on polysaccharide and tannin content and composition
dc.typeJournal article
pubs.publication-statusPublished

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