Insights on the chemical basis of the astringency of Spanish red wines

Food Chemistry

Volumn 134, Issue 3, 2012, Pages 1484-1493

  Sáenz Navajas, María Pilar ^a,b   Avizcuri, José Miguel ^a   Ferreira, Vicente ^b   Fernández Zurbano, Purificación ^a  

^a UNIVERSITY OF LA RIOJA   (Spain)

^b UNIVERSITY OF ZARAGOZA   (Spain)

Author keywords

Antagonism; Astringency; Non volatile; Polyphenols; Sensory analysis; Taste; Wine

Indexed keywords

ANTAGONISM; ASTRINGENCY; NON-VOLATILE; POLYPHENOLS; SENSORY ANALYSIS; TASTE;

COMPLEXATION; FATTY ACIDS; MOLECULES; ORGANIC ACIDS; POLYMERS; VOLATILE ORGANIC COMPOUNDS; WINE;

PHENOLS;

ACONITIC ACID; ALCOHOL; CAFFEIC ACID; CAFTARIC ACID; COUTARIC ACID; FLAVONOL; HYPERIN; ISOQUERCITRIN; LACTIC ACID; POLYMER; POLYPHENOL; PROANTHOCYANIDIN; PROTOCATECHUIC ACID; QUERCETIN DERIVATIVE; SACAROSE; UNCLASSIFIED DRUG; ASTRINGENT AGENT;

ACIDITY; ARTICLE; ASTRINGENCY; CHEMICAL COMPOSITION; CIS TRANS ISOMERISM; FLAVOR; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; PH; RED WINE; SENSORY ANALYSIS; SPAIN; STATISTICAL MODEL; SWEETNESS; VALIDATION PROCESS; ANALYSIS; CHEMISTRY; TASTE; WINE;

ASTRINGENTS; POLYPHENOLS; SPAIN; TASTE; WINE;

EID: 84861097098     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.03.060     Document Type: Article

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