Adding Grape Seed Extract to Wine Affects Astringency and Other Sensory Attributes

Journal of Food Quality

Volumn 35, Issue 4, 2012, Pages 263-271

  Cliff, Margaret A ^a   Stanich, Kareen ^a   Edwards, Jennifer E ^b   Saucier, Cedric T ^b  

^a AGRICULTURE AND AGRI FOOD CANADA   (Canada)

^b UNIVERSITY OF BRITISH COLUMBIA   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

COLOR INTENSITY; GRAPE SEED EXTRACT; RED WINE; SENSORY ATTRIBUTES; TOTAL PHENOLS;

FRUITS; PHENOLS; REGRESSION ANALYSIS;

COLOR;

VITACEAE;

EID: 84864304014     PISSN: 01469428     EISSN: 17454557     Source Type: Journal    
DOI: 10.1111/j.1745-4557.2012.00448.x     Document Type: Article

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