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Condensed Tannin Accumulation and Composition in Skin of Shiraz and Cabernet Sauvignon Grapes during Berry Development

Rachel L. Hanlin, Mark O. Downey
Am J Enol Vitic. March 2009 60: 13-23; published ahead of print March 02, 2009
Rachel L. Hanlin
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Mark O. Downey
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Article Information

vol. 60 no. 1


Published By 
American Journal of Enology and Viticulture
History 
  • Received June 1, 2008
  • Revision received October 1, 2008
  • Accepted November 1, 2008
  • Published online March 2, 2009.

Copyright & Usage 
Copyright © 2009 by the American Society for Enology and Viticulture

Author Information

  1. Rachel L. Hanlin1 and
  2. Mark O. Downey2,*
  1. 1School of Agriculture, Food and Wine, University of Adelaide, SA 5005, Australia, and 2Department of Primary Industries Victoria, PO Box 905, Mildura, VIC 3502, Australia.
  1. ↵*Corresponding author (email: mark.downey{at}dpi.vic.gov.au)
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Vol 60 Issue 1

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Condensed Tannin Accumulation and Composition in Skin of Shiraz and Cabernet Sauvignon Grapes during Berry Development
Rachel L. Hanlin, Mark O. Downey
Am J Enol Vitic.  March 2009  60: 13-23;  published ahead of print March 02, 2009

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Condensed Tannin Accumulation and Composition in Skin of Shiraz and Cabernet Sauvignon Grapes during Berry Development
Rachel L. Hanlin, Mark O. Downey
Am J Enol Vitic.  March 2009  60: 13-23;  published ahead of print March 02, 2009
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