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

Schelezki, O.Smith, P.Hranilovic, A.Bindon, K.Jeffery, D.2018-04-192018-04-192018Food Chemistry, 2018; 244:50-590308-81461873-7072http://hdl.handle.net/2440/111650Abstract not availableen© 2017 Elsevier Ltd. All rights reserved.Berry shrivel; anthocyanin; tannin; colour; grape; wine; analysisComparison of consecutive harvests versus blending treatments to produce lower alcohol wines from Cabernet Sauvignon grapes: impact on polysaccharide and tannin content and compositionJournal article003007676810.1016/j.foodchem.2017.10.0240004149664000082-s2.0-85030985992372149Hranilovic, A. [0000-0003-4602-959X]Jeffery, D. [0000-0002-7054-0374]