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    The phenolic composition of orange wine — Effects of skin contact and sulfur dioxide addition on white wine tannin

    Townshend, E.; Harrison, Roland; Tian, Bin
    Abstract
    A research team from Lincoln University used Pinot Gris to produce 'orange' white wines to compare the effects of different levels of skin contact and oxidation on white wine tannins.
    Keywords
    Pinot Gris; tannin; orange wine; phenolic; sulfur dioxide
    Fields of Research
    070604 Oenology and Viticulture; 090806 Wine Chemistry and Wine Sensory Science
    Date
    2019
    Type
    Journal Article
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    • Department of Wine, Food and Molecular Biosciences [761]
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    Townshend et al_Autumn19_Wine&ViticultureJourn.pdf
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