Cabernet sauvignon red wine astringency quality control by tannin characterization and polymerization during storage

European Food Research and Technology

Volumn 234, Issue 2, 2012, Pages 253-261

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

^a EA 4577   (France)

Author keywords

Astringency; HPLC UV MS; Mean degree of polymerization; Storage; Tannins; Wine

Indexed keywords

ANALYTICAL PARAMETERS; ASTRINGENCY; CABERNET-SAUVIGNON; DEGREE OF POLYMERIZATION; GRAPE VARIETY; HPLC-UV; PHENOLIC COMPOUNDS; RED WINE; SENSORY ANALYSIS; TANNINS; TITRATABLE ACIDITY; WINE AGEING;

CHEMICAL ANALYSIS; ENERGY STORAGE; ETHANOL; PHENOLS; POLYMERIZATION; POLYMERS; WINE;

QUALITY CONTROL;

VITACEAE; VITIS VINIFERA;

EID: 84855894054     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-011-1627-1     Document Type: Article

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