Impact of exogenous tannin additions on wine chemistry and wine sensory character

Food Chemistry

Volumn 131, Issue 3, 2012, Pages 999-1008

  Harbertson, James F ^a   Parpinello, Giuseppina P ^b   Heymann, Hildegarde ^c   Downey, Mark O ^d  

^a WASHINGTON STATE UNIVERSITY   (United States)

^b UNIVERSITY OF BOLOGNA   (Italy)

^c UNIVERSITY OF CALIFORNIA   (United States)

^d DEPARTMENT OF PRIMARY INDUSTRIES   (Australia)

Author keywords

Condensed tannin; Grape; Hydrolysable tannin; Tannin addition; Wine

Indexed keywords

ADDITION RATE; CABERNET-SAUVIGNON; CONDENSED TANNINS; GLOBAL ECONOMICS; GRAPE; HYDROLYSABLE TANNIN; INPUT COSTS; NEGATIVE IMPACTS; PHENOLICS; SENSORY ANALYSIS; TANNIN ADDITION; WASHINGTON; WINE QUALITY;

PHENOLS;

WINE;

ANTHOCYANIN; FERRIC CHLORIDE; IRON REACTIVE PHENOLIC; PHENOL DERIVATIVE; PROTEIN PRECIPITABLE TANNIN; TANNIN; TANNIN DERIVATIVE; UNCLASSIFIED DRUG;

ARTICLE; CHEMICAL ANALYSIS; CONCENTRATION (PARAMETERS); FOOD ANALYSIS; FOOD QUALITY; FRACTIONATION; PRECIPITATION; SENSORY ANALYSIS; WINE;

VITACEAE;

EID: 80755181132     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.09.101     Document Type: Article

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