Comparison of procedures for reducing astringency carry-over effects in evaluation of red wines

Australian Journal of Grape and Wine Research

Volumn 10, Issue 1, 2004, Pages 26-31

  Colonna, A E ^a   Adams, D O ^b   Noble, A C ^b  

^a Food Innovation Center   (United States)

^b UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

Astringency; Carry over; Inter stimulus protocol; Red wine; Rinse

Indexed keywords

EID: 2042462551     PISSN: 13227130     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1755-0238.2004.tb00005.x     Document Type: Article

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