Stream 1.2: Phenolics and their contribution to wine composition and sensory properties
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چکیده
The knowledge generated by this stream has increased the wine industry’s capacity for meeting wine specification and consumer expectations and improving profitability. In particular, this stream was undertaken to provide the Australian wine industry with an improved understanding of structures, measurement, formation and function of phenolic compounds in red and white grapes and wines. Compounds were targeted that play an important role in sensory attributes of wine including colour intensity and stability, mouth-feel, astringency and taste.
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