Research Update from Activity #12, April 2020
Tannin Alert: Improving Canadian Red Wine Quality and Consumer Acceptance through Winemaking Techniques by Grape Variety and Tannin Level
Below is abstract prepared by Charlene Marcotte, Dr. Debbie Inglis, and Dr. Belinda Kemp on the "Optimization of colour and mouthfeel by tannin and enzyme addition in Pinot Noir wine made in Ontario."
