New Method for Evaluating Astringency in Red Wine

Journal of Agricultural and Food Chemistry

Volumn 52, Issue 4, 2004, Pages 742-746

  Llaudy, María C ^a   Canals, Roser ^a   Canals, Joan Miquel ^a   Rozés, Nicolas ^a   Arola, Lluís ^a   Zamora, Fernando ^a  

^a UNIVERSITAT ROVIRA I VIRGILI   (Spain)

Author keywords

Astringency; Red wines; Tannin

Indexed keywords

GELATIN; OVALBUMIN; PROCYANIDIN; TANNIN;

ACCURACY; ARTICLE; ASTRINGENCY; CHEMICAL COMPOSITION; HYDROLYSIS; INTERMETHOD COMPARISON; ORGANOLEPTIC PROPERTY; PRECIPITATION; RED WINE; REPRODUCIBILITY; STANDARD; STATISTICAL ANALYSIS; TASTE;

GELATIN; HYDROLYZABLE TANNINS; OVALBUMIN; PRECIPITATION; REPRODUCIBILITY OF RESULTS; SOLUTIONS; TASTE; WINE;

EID: 1242336777     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf034795f     Document Type: Article

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