Comparison of analytical methods for measuring proanthocyanidins in wines and their relationship with perceived astringency

International Journal of Food Science and Technology

Volumn 48, Issue 12, 2013, Pages 2588-2594

  Cáceres Mella, Alejandro ^a   Peña Neira, Álvaro ^a   Narváez Bastias, Jaime ^a   Jara Campos, Carla ^a   López Solís, Remigio ^b   Canals, Joan M ^c  

^a UNIVERSITY OF CHILE   (Chile)

^b UNIVERSITY OF CHILE   (Chile)

^c UNIVERSITAT ROVIRA I VIRGILI   (Spain)

Author keywords

Astringency; Cabernet Sauvignon; Methylcellulose; Proanthocyanidins; Protein precipitation; Sauvignon Blanc

Indexed keywords

ASTRINGENCY; CABERNET-SAUVIGNON; METHYLCELLULOSE; PROANTHOCYANIDINS; PROTEIN PRECIPITATION; SAUVIGNON BLANC;

ASSAYS; COLORIMETRY; PRECIPITATION (CHEMICAL); PROTEINS; WINE;

FLAVONOIDS;

EID: 84886234344     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12253     Document Type: Article

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