Relationships between wine phenolic composition and wine sensory properties for Cabernet Sauvignon (Vitis vinifera L.)

Australian Journal of Grape and Wine Research

Volumn 14, Issue 3, 2008, Pages 162-176

  Holt, H E ^a   Francis, I L ^a   Field, J ^b   Herderich, M J ^a   Iland, P G ^c,d  

^a AUSTRALIAN WINE RESEARCH INSTITUTE   (Australia)

^b John Field Consulting Pty Ltd   (Australia)

^c UNIVERSITY OF ADELAIDE   (Australia)

^d Patrick Iland Wine Promotions Pty Ltd   (Australia)

Author keywords

Anthocyanins; Cabernet Sauvignon; Grape; Phenolics; Tannins; Wine quality; Wine sensory

Indexed keywords

VITACEAE; VITIS VINIFERA;

EID: 54249156489     PISSN: 13227130     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1755-0238.2008.00020.x     Document Type: Article

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