1. Enological tannins affect acetaldehyde evolution, colour stability and tannin reactivity during forced oxidation of red wine. (15th September 2017) Authors: Picariello, Luigi; Gambuti, Angelita; Petracca, Francesca; Rinaldi, Alessandra; Moio, Luigi Journal: International journal of food science & technology Issue: Volume 53:Number 1(2018) Page Start: 228 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗