Relationship between the sensory-determined astringency and the flavanolic composition of red wines

Journal of Agricultural and Food Chemistry

Volumn 60, Issue 50, 2012, Pages 12355-12361

  Quijada Morín, Natalia ^a   Regueiro, Jorge ^b   Simal Gándara, Jesús ^b   Tomás, Esperanza ^c   Rivas Gonzalo, Julián C ^a   Escribano Bailón, M Teresa ^a  

^a UNIVERSITY OF SALAMANCA   (Spain)

^b UNIVERSITY OF VIGO   (Spain)

^c Bodegas Roda   (Spain)

Author keywords

astringency; flavanol; phloroglucinol; proanthocyanidins; tannins; wine

Indexed keywords

ASTRINGENCY; FLAVANOL; PHLOROGLUCINOL; PROANTHOCYANIDINS; TANNINS;

LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; WINE;

FLAVONOIDS;

ASTRINGENT AGENT; FLAVONOL DERIVATIVE;

ARTICLE; ELECTROSPRAY MASS SPECTROMETRY; HUMAN; TASTE; WINE;

ASTRINGENTS; FLAVONOLS; HUMANS; SPECTROMETRY, MASS, ELECTROSPRAY IONIZATION; TASTE; WINE;

EID: 84871281760     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf3044346     Document Type: Article

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