Chemical and sensory evaluation of Bordeaux wines (Cabernet-Sauvignon and Merlot) and correlation with wine age

Food Chemistry

Volumn 126, Issue 4, 2011, Pages 1971-1977

  Chira, Kleopatra ^a   Pacella, Nicola ^a   Jourdes, Michael ^a   Teissedre, Pierre Louis ^a  

^a Faculté d' Nologie   (France)

Author keywords

Bitterness; Galloylation; Mean degree polymerisation; Phenolics; Prodelphinidins HPLC UV Fluo MS Astringency; Tannins; Wine

Indexed keywords

BITTERNESS; GALLOYLATION; HPLC-UV; MEAN DEGREE POLYMERISATION; PHENOLICS; TANNINS;

ETHANOL; MONOMERS; OLIGOMERS; PHENOLS; POLYMERIZATION; POLYMERS;

WINE;

ALCOHOL; ANTHOCYANIN; DELPHINIDIN; DIMER; MONOMER; PHENOL DERIVATIVE; PROANTHOCYANIDIN; PRODELPHINIDIN DERIVATIVE; TANNIN DERIVATIVE; UNCLASSIFIED DRUG;

AGE; AGING; ARTICLE; ASTRINGENCY; CABERNET SAUVIGNON WINE; CHEMICAL ANALYSIS; COLOR; FOOD QUALITY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MERLOT WINE; PH MEASUREMENT; POLYMERIZATION; SENSORY ANALYSIS; TITRIMETRY; VINICULTURE; WINE;

EID: 79551531791     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.12.056     Document Type: Article

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