Condensed tannin extracts in oenology: chemistry, botanical sources and applications in winemaking and aging processes

Margherita Campo, Pamela Vignolini

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DOI: 10.1016/j.foodchem.2026.149060
Published: 2026-06
Container: Food Chemistry
Publisher: Elsevier BV
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1016/j.foodchem.2026.149060,
  title = {Condensed tannin extracts in oenology: chemistry, botanical sources and applications in winemaking and aging processes},
  author = {Margherita Campo and Pamela Vignolini},
  year = {2026},
  journal = {Food Chemistry},
  doi = {10.1016/j.foodchem.2026.149060},
  url = {https://doi.org/10.1016/j.foodchem.2026.149060}
}

RIS

TY  - JOUR
TI  - Condensed tannin extracts in oenology: chemistry, botanical sources and applications in winemaking and aging processes
AU  - Margherita Campo
AU  - Pamela Vignolini
PY  - 2026
JO  - Food Chemistry
DO  - 10.1016/j.foodchem.2026.149060
UR  - https://doi.org/10.1016/j.foodchem.2026.149060
ER  -

APA

Campo, M., & Vignolini, P. (2026). Condensed tannin extracts in oenology: chemistry, botanical sources and applications in winemaking and aging processes. Food Chemistry. https://doi.org/10.1016/j.foodchem.2026.149060

Source records

crossref · retrieved 2026-09-27T15:37:53.372Z