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Copigmentation is a very important contributor to colour in young red wines. Further understanding of the copigmentation effect has been elucidated by investigating the contribution of various fractions of grapes – skin, pulp, and seed – in varieties Shiraz, Sangiovese and Pinot Noir. A series of spectrophotometric and HPLC experiments elucidated the effect of this interaction in grape extracts simulating...
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