Tannin and Iron-Reactive Phenolics Content in Red Cold-Hardy Hybrid Grape Tissues throughout Development and Ripening.

The results of the current study showed a trend in both years of phenolic content in skins and seeds decreasing from the 1 wk PFS time point until just before véraison, followed by an increase around véraison and subsequent decrease until harvest ( Figure 3 and Figure 4 ), as previously observed [ 9 , 11 , 13 ].

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