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Article

Tannin in Skins and Seeds of Cabernet Sauvignon, Syrah, and Pinot noir Berries during Ripening

James F. Harbertson, James A. Kennedy, Douglas O. Adams
Am J Enol Vitic.  2002  53: 54-59  ; DOI: 10.5344/ajev.2002.53.1.54
James F. Harbertson
Department of Viticulture & Enology, University of California, Davis, CA 95616
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James A. Kennedy
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Douglas O. Adams
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Article Information

vol. 53 no. 1

DOI 
https://doi.org/10.5344/ajev.2002.53.1.54

Published By 
American Journal of Enology and Viticulture
History 
  • Published online January 2002.

Copyright & Usage 
Copyright 2002 by the American Society for Enology and Viticulture

Author Information

  1. James F. Harbertson,
  2. James A. Kennedy and
  3. Douglas O. Adams
  1. Department of Viticulture & Enology, University of California, Davis, CA 95616
  2. Current address: Department of Food Science & Technology, Oregon State University, 100 Wiegand Hall, Corvallis, OR 97331
  1. Email: doadams{at}ucdavis.edu

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Vol 53 Issue 1

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Tannin in Skins and Seeds of Cabernet Sauvignon, Syrah, and Pinot noir Berries during Ripening
James F. Harbertson, James A. Kennedy, Douglas O. Adams
Am J Enol Vitic.  2002  53: 54-59  ; DOI: 10.5344/ajev.2002.53.1.54
James F. Harbertson
Department of Viticulture & Enology, University of California, Davis, CA 95616
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James A. Kennedy
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Douglas O. Adams
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Tannin in Skins and Seeds of Cabernet Sauvignon, Syrah, and Pinot noir Berries during Ripening
James F. Harbertson, James A. Kennedy, Douglas O. Adams
Am J Enol Vitic.  2002  53: 54-59  ; DOI: 10.5344/ajev.2002.53.1.54
James F. Harbertson
Department of Viticulture & Enology, University of California, Davis, CA 95616
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James A. Kennedy
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Douglas O. Adams
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