Red wine and model wine astringency as affected by malic and lactic acid

Journal of Food Science

Volumn 62, Issue 2, 1997, Pages 416-420

  Kallithraka, S ^a   Bakker, J ^a   Clifford, M N ^b  

^a INSTITUTE OF FOOD RESEARCH   (United Kingdom)

^b UNIVERSITY OF SURREY   (United Kingdom)

Author keywords

astringency; bitterness; grape seed phenols; sourness; time intensity

Indexed keywords

VITIS SP.;

EID: 0030990719     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1997.tb04016.x     Document Type: Article

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