title: Effect of addition of commercial grape seed tannins on phenolic composition, chromatic characteristics, and antioxidant activity of red wine.
authors.affiliation: INIA Dois Portos, Instituto Nacional de Recursos Biológicos, I.P., Quinta da Almoinha, 2565-191 Dois Portos, Portugal.
authors.forename: Ana C
authors.initials: AC
authors.lastname: Neves
authors.forename: Maria I
authors.initials: MI
authors.lastname: Spranger
authors.forename: Yuqing
authors.initials: Y
authors.lastname: Zhao
authors.forename: Maria C
authors.initials: MC
authors.lastname: Leandro
authors.forename: Baoshan
authors.initials: B
authors.lastname: Sun
mesh_terms: D000975:Antioxidants / Q000032:analysis*; D010636:Phenols / Q000032:analysis*; D012639:Seeds / Q000737:chemistry; D013634:Tannins / Q000032:analysis*; D027843:Vitis / Q000737:chemistry*; D014920:Wine / Q000032:analysis*
chemical_list: D000975:Antioxidants; D010636:Phenols; D013634:Tannins