Sensory properties of wine tannin fractions: Implications for in-mouth sensory properties

Journal of Agricultural and Food Chemistry

Volumn 61, Issue 3, 2013, Pages 719-727

  McRae, Jacqui M ^a   Schulkin, Alex ^a   Kassara, Stella ^a   Holt, Helen E ^a   Smith, Paul A ^a  

^a AUSTRALIAN WINE RESEARCH INSTITUTE   (Australia)

Author keywords

astringency; hydrophobicity; sensory; tannin structure; wine tannin

Indexed keywords

ASTRINGENCY; CABERNET-SAUVIGNON; DEGREE OF POLYMERIZATION; DESCRIPTIVE SENSORY ANALYSIS; EPICATECHIN GALLATE; EQUIMOLAR CONCENTRATIONS; EQUIMOLAR RATIO; LIQUID-LIQUIDS; MASS RATIO; PARTIAL LEAST SQUARES ANALYSIS; RED WINE; SENSORY; SENSORY PROPERTIES; SUBFRACTIONS;

ALCOHOLS; HYDROPHOBICITY; MOLECULAR STRUCTURE; WINE;

FLAVONOIDS;

ASTRINGENT AGENT; TANNIN DERIVATIVE; VOLATILE ORGANIC COMPOUND;

ARTICLE; CHEMISTRY; COLOR; FEMALE; HUMAN; MALE; MOUTH; PHYSIOLOGY; TASTE; VITIS; WINE;

ASTRINGENTS; COLOR; FEMALE; HUMANS; MALE; MOUTH; TANNINS; TASTE; VITIS; VOLATILE ORGANIC COMPOUNDS; WINE;

VITACEAE;

EID: 84872867331     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf304239n     Document Type: Article

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