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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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Data supplements

  • Supplemental Data

    The Supplemental Data (PDF 175 kb) contains three additional tables.

    Files in this Data Supplement:

    • Supplementary Tables 1-3 -

      Supplementary Table 1: Terminal and extension subunits extracted from Shiraz skin following acid-catalyzed cleavage of tannin polymers expressed as mg/g fresh weight berry (±SE, n = 3).

      Supplementary Table 2: Proportional composition of condensed tannin subunits extracted from the skin of Shiraz and Cabernet Sauvignon during berry development of the 2003-2004 and 2004-2005 growing seasons.

      Supplementary Table 3: Terminal and extension subunits extracted from Cabernet Sauvignon skin following acid-catalyzed cleavage of tannin polymers expressed as mg/g fresh weight of berry (±SE, n = 3).
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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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