Taste and textural characters of mixtures of caftaric acid and Grape Reaction Product in model wine

Australian Journal of Grape and Wine Research

Volumn 20, Issue 1, 2014, Pages 25-30

  Gawel, R ^a   Schulkin, A ^a   Smith, P A ^a   Waters, E J ^a,b  

^a AUSTRALIAN WINE RESEARCH INSTITUTE   (Australia)

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

Author keywords

Astringency; Bitterness; Caftaric acid; Grape Reaction Product; Mouthfeel; White wine

Indexed keywords

EID: 84897965739     PISSN: 13227130     EISSN: 17550238     Source Type: Journal    
DOI: 10.1111/ajgw.12056     Document Type: Article

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