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The effect of pre- and post-ferment additions of grape derived tannin on Shiraz wine sensory properties and phenolic composition

✍ Scribed by M. PARKER; P.A. SMITH; M. BIRSE; I.L. FRANCIS; M.J. KWIATKOWSKI; K.A. LATTEY; B. LIEBICH; M.J. HERDERICH

No coin nor oath required. For personal study only.

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