Effect of polyphenol concentrations on astringency perception and its correlation with gelatin index of red wine

Journal of Sensory Studies

Volumn 25, Issue 5, 2010, Pages 761-777

  Goldner, M C ^a,b   Zamora, M C ^a,b  

^a Facultad de Ciencias Naturales e Instituto M Lillo   (Argentina)

^b PONTIFICIA UNIVERSIDAD CATÓLICA ARGENTINA   (Argentina)

Author keywords

[No Author keywords available]

Indexed keywords

INDEX VALUES; LOW CONCENTRATIONS; MAXIMUM INTENSITIES; POLYPHENOLS; POSITIVE CORRELATIONS; POWER FUNCTIONS; RED WINE; TIME-INTENSITY MEASUREMENT;

PHENOLS; WINE;

CONCENTRATION (PROCESS);

EID: 78149258083     PISSN: 08878250     EISSN: 1745459X     Source Type: Journal    
DOI: 10.1111/j.1745-459X.2010.00304.x     Document Type: Article

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