Wine finish in red wine: The effect of ethanol and tannin concentration

Food Quality and Preference

Volumn 38, Issue , 2014, Pages 65-74

  Baker, Allison K ^a   Ross, Carolyn F ^a  

^a WASHINGTON STATE UNIVERSITY   (United States)

Author keywords

Ethanol; Flavor; Tannin; Time intensity; Wine finish

Indexed keywords

EID: 84904611045     PISSN: 09503293     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodqual.2014.05.014     Document Type: Article

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