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The wine, a complex matter of taste |
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| | | Certain wine growers can judge the grapes maturity just by tasting them. Doing it, they detect the right moment, when balance between good and bad tannins is the most favourable for the organoleptic qualities of the wine. Aude Vernhet and Francis Canon, scientists at UMR 1083 Oenology Science at Montpellier, undertook to complement this empirical method making link between the shape and structure of tannins and the astringency they create when they interact with salivary proteins.
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