Abstract: Extraction and retention of red wine phenolics, particularly anthocyanins and tannin, have historically been a primary concern for many red wine producers. This research compares two competing protocols designed to facilitate the extraction and retention of grape phenolics through the addition of exogenous enological tannin to evaluate their relative effectiveness. The first protocol involves adding exogenous tannin in a single full-dose at or immediately after destemming/crushing the grapes. The se…
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