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To control and identify with confidence the principal enological tannins (ETs), we have devised a specific method based on the characterization of proanthocyanidin composition. We started by controlling the red colouring produced by hydrochloric acid butanolysis (e.g. Bate-Smith reaction), due to the formation of anthyocyanidins, typical of proanthocyanidin tannins. Using thioacidolysis/liquid chromatography/electrospray...
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