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Research Article

Addition Rate of Exogenous Tannin for Optimal Tannin Retention in Hybrid Red Wines

Alex J. Fredrickson, David C. Manns, Anna Katharine Mansfield
Am J Enol Vitic. January 2020 71: 62-69; published ahead of print October 30, 2019 ; DOI: 10.5344/ajev.2019.19022
Alex J. Fredrickson
1Cornell Enology Extension Laboratory, Cornell AgriTech Geneva, NY 14456
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David C. Manns
1Cornell Enology Extension Laboratory, Cornell AgriTech Geneva, NY 14456
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Anna Katharine Mansfield
1Cornell Enology Extension Laboratory, Cornell AgriTech Geneva, NY 14456
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  • For correspondence: akm87@cornell.edu
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Article Information

vol. 71 no. 1

DOI 
https://doi.org/10.5344/ajev.2019.19022

Published By 
American Journal of Enology and Viticulture
History 
  • Received March 20, 2019
  • Revision received September 30, 2019
  • Accepted October 16, 2019
  • Published online January 1, 2020.

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  • Previous version (October 30, 2019 - 09:22).
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©2020 by the American Society for Enology and Viticulture

Author Information

  1. Alex J. Fredrickson1,
  2. David C. Manns1 and
  3. Anna Katharine Mansfield1,*
  1. 1Cornell Enology Extension Laboratory, Cornell AgriTech Geneva, NY 14456
  1. ↵* Corresponding author (akm87{at}cornell.edu; tel: 315-787-2268)
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Vol 71 Issue 1

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Addition Rate of Exogenous Tannin for Optimal Tannin Retention in Hybrid Red Wines
Alex J. Fredrickson, David C. Manns, Anna Katharine Mansfield
Am J Enol Vitic.  January 2020  71: 62-69;  published ahead of print October 30, 2019 ; DOI: 10.5344/ajev.2019.19022

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Addition Rate of Exogenous Tannin for Optimal Tannin Retention in Hybrid Red Wines
Alex J. Fredrickson, David C. Manns, Anna Katharine Mansfield
Am J Enol Vitic.  January 2020  71: 62-69;  published ahead of print October 30, 2019 ; DOI: 10.5344/ajev.2019.19022
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