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. 2020 71: 62-69 ; DOI: 10.5344/ajev.2019.19022
Alex J. Fredrickson
1Cornell Enology Extension Laboratory, Cornell AgriTech Geneva, NY 14456
David C. Manns
1Cornell Enology Extension Laboratory, Cornell AgriTech Geneva, NY 14456
Anna Katharine Mansfield
1Cornell Enology Extension Laboratory, Cornell AgriTech Geneva, NY 14456

Data supplements
Supplemental Data:
• Tannin product solubility and stability.
• Supplemental Table 1 Stability of 800 mg/L exogenous tannin added to model wine and juice for 13 days.
You have accessRestricted access
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. 2020 71: 62-69 ; DOI: 10.5344/ajev.2019.19022
Alex J. Fredrickson
1Cornell Enology Extension Laboratory, Cornell AgriTech Geneva, NY 14456
David C. Manns
1Cornell Enology Extension Laboratory, Cornell AgriTech Geneva, NY 14456
Anna Katharine Mansfield
1Cornell Enology Extension Laboratory, Cornell AgriTech Geneva, NY 14456
You have accessRestricted access
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. 2020 71: 62-69 ; DOI: 10.5344/ajev.2019.19022
Alex J. Fredrickson
1Cornell Enology Extension Laboratory, Cornell AgriTech Geneva, NY 14456
David C. Manns
1Cornell Enology Extension Laboratory, Cornell AgriTech Geneva, NY 14456
Anna Katharine Mansfield
1Cornell Enology Extension Laboratory, Cornell AgriTech Geneva, NY 14456





