Isolation of condensed tannins in individual size from grape seeds and their impact on astringency perception

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Ma Wen; Waffo-Téguo Pierre; Jourdes Michäel; Li Hua; Teissèdre Pierre-Louis;

Astringency perception, as an essential parameter for high-quality red wine, is principally elicited by condensed tannins in diversified chemical structures. The influence of DP size of condensed tannins on astringency perception remains unclear for decades. In the pres... View more
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