Effect of pH and alcohol on perception of phenolic character in white wine

American Journal of Enology and Viticulture

Volumn 64, Issue 4, 2013, Pages 425-429

  Gawel, Richard ^a   Van Sluyter, Steven C ^a,b   Smith, Paul A ^a   Waters, Elizabeth J ^a,c  

^a AUSTRALIAN WINE RESEARCH INSTITUTE   (Australia)

^b MACQUARIE UNIVERSITY   (Australia)

^c Grape and Wine Research and Development Corporation   (Australia)

Author keywords

Astringency; Bitterness; Hotness; Viscosity; White wine phenolics

Indexed keywords

EID: 84888598144     PISSN: 00029254     EISSN: None     Source Type: Journal    
DOI: 10.5344/ajev.2013.13016     Document Type: Article

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