Taste and mouthfeel properties of red wines proanthocyanidins and their relation to the chemical composition

Journal of Agricultural and Food Chemistry

Volumn 61, Issue 37, 2013, Pages 8861-8870

  Gonzalo Diago, Ana ^a   Dizy, Marta ^a   Fernández Zurbano, Purificación ^a  

^a UNIVERSITY OF LA RIOJA   (Spain)

Author keywords

astringency; persistence; proanthocyanidins; sensory analysis; wine

Indexed keywords

ASTRINGENCY; CHEMICAL COMPOSITIONS; MULTIPLE LINEAR REGRESSIONS; NEGATIVE CORRELATION; PERSISTENCE; PROANTHOCYANIDINS; SENSORY ANALYSIS; SENSORY PROPERTIES;

GEL PERMEATION CHROMATOGRAPHY; WINE;

FLAVONOIDS;

PROANTHOCYANIDIN;

ADULT; ARTICLE; CHEMISTRY; FEMALE; HUMAN; MALE; MASS SPECTROMETRY; MIDDLE AGED; TASTE; WINE; YOUNG ADULT;

ADULT; FEMALE; HUMANS; MALE; MIDDLE AGED; PROANTHOCYANIDINS; SPECTROMETRY, MASS, MATRIX-ASSISTED LASER DESORPTION-IONIZATION; TASTE; WINE; YOUNG ADULT;

EID: 84884482733     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf401041q     Document Type: Article

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