Models based on ultraviolet spectroscopy, polyphenols, oligosaccharides and polysaccharides for prediction of wine astringency

Food Chemistry

Volumn 190, Issue , 2016, Pages 357-363

  Boulet, Jean Claude ^a   Trarieux, Corinne ^a,c   Souquet, Jean Marc ^a   Ducasse, Maris Agnés ^b   Caillé, Soline ^a   Samson, Alain ^a   Williams, Pascale ^a   Doco, Thierry ^a   Cheynier, Véronique ^a  

^a SPO   (France)

^b IFV UMT Qualinnov   (France)

^c BIVB   (France)

Author keywords

A230; Astringency; Bovine serum albumine; Multiple linear regression; Oligosaccharides; Polyphenols; Polysaccharides; Sensory

Indexed keywords

BODY FLUIDS; CHEMICAL ANALYSIS; FLAVONOIDS; FORECASTING; LINEAR REGRESSION; MAMMALS; OLIGOSACCHARIDES; POLYSACCHARIDES; TANNINS; ULTRAVIOLET SPECTROSCOPY; WINE;

A230; ASTRINGENCY; BOVINE SERUM ALBUMINE; MULTIPLE LINEAR REGRESSIONS; POLYPHENOLS; SENSORY;

SENSORY ANALYSIS;

BOVINE SERUM ALBUMIN; OLIGOSACCHARIDE; POLYPHENOL DERIVATIVE; POLYSACCHARIDE; TANNIN; POLYPHENOL; TANNIN DERIVATIVE;

ARTICLE; ASTRINGENCY; CHEMICAL ANALYSIS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; POLYMERIZATION; PRECIPITATION; RED WINE; SENSORY ANALYSIS; ULTRAVIOLET SPECTROPHOTOMETRY; ULTRAVIOLET SPECTROSCOPY; WINE; ANALYSIS; CHEMISTRY; TASTE;

BOVINAE;

OLIGOSACCHARIDES; POLYPHENOLS; POLYSACCHARIDES; SERUM ALBUMIN, BOVINE; SPECTROPHOTOMETRY, ULTRAVIOLET; TANNINS; TASTE PERCEPTION; WINE;

EID: 84930626809     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.05.062     Document Type: Article

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