Characterization of 20 Oenological Tannins from Different Botanical Origins for Formulation of Blends with Redox Potential Tuning Ability in Model Wine Solution
Twenty oenotannins from different botanical origins were studied in model wine solution (1 g/L, 12% ethanol, pH 3.5). An original device was created for measuring Oxidation-Reduction potential (<i>ORp</i>) of the solutions at 20 °C in strict anoxic condition by the electrochemical method...
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MDPI AG,
2023-07-01T00:00:00Z.
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A1234.567 |
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