AWRI extension activities
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چکیده
Recently published research has identified that the use of a ‘wine-like’ 15% ethanol extraction method when analysing grape tannins provides a strong indication of tannin concentration that is likely to result when those grapes are made into wine. The AWRI has developed a rapid and practical method for determining extractable tannins in red grapes, which involves gentle crushing of grapes by hand and analysis of the extract using UV-Vis spectral data. This capability is now available for access through the WineCloud.
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