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Influence of Tannin Concentration, Storage Temperature, and Time on Chemical and Sensory Properties of Cabernet Sauvignon and Merlot Wines

Remedios R. Villamor, James F. Harbertson, Carolyn F. Ross
Am J Enol Vitic.  2009  60: 442-449  ; DOI: 10.5344/ajev.2009.60.4.442

Article Information

vol. 60 no. 4

DOI 
https://doi.org/10.5344/ajev.2009.60.4.442
Published By 
American Journal of Enology and Viticulture
History 
  • Received February 2009
  • Revision received June 2009
  • Accepted July 2009
  • Published online December 2009.
Copyright & Usage 
Copyright © 2009 by the American Society for Enology and Viticulture

Author Information

  1. Remedios R. Villamor1,
  2. James F. Harbertson2 and
  3. Carolyn F. Ross1,*
  1. 1School of Food Science, Washington State University, Pullman, WA 99164, and 2School of Food Science, Washington State University, Prosser, WA 99350.
  1. ↵*Corresponding author (email: cfross{at}wsu.edu; tel: 509 335-2438; fax: 509 335-4815)
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Influence of Tannin Concentration, Storage Temperature, and Time on Chemical and Sensory Properties of Cabernet Sauvignon and Merlot Wines
Remedios R. Villamor, James F. Harbertson, Carolyn F. Ross
Am J Enol Vitic.  2009  60: 442-449  ; DOI: 10.5344/ajev.2009.60.4.442
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