Influence of grape seeds on wine composition and astringency of Tempranillo, Garnacha, Merlot and Cabernet Sauvignon wines.

Jordi GombauPere Pons-MercadéMarta CondeLucie AsbiroOlga PascualSergio Gómez-AlonsoEsteban García-RomeroJoan Miquel CanalsIsidro Hermosín-GutiérrezFernando Zamora

Published in: Food science & nutrition (2020)

The main conclusion of this study is that the seed weight percentage with respect to the berry weight is one of the main determinants of the final tannin concentration and astringency of red wines.

Keyphrases

body mass index
weight loss
physical activity
weight gain
body weight