Dynamic characterization of red wine astringency: Case study with Uruguayan Tannat wines

Food Research International

Volumn 82, Issue , 2016, Pages 128-135

  Vidal, Leticia ^a   Antúnez, Lucía ^a   Giménez, Ana ^a   Medina, Karina ^a   Boido, Eduardo ^a   Ares, Gastón ^a  

^a UNIVERSIDAD DE LA REPÚBLICA   (Uruguay)

Author keywords

Astringency; Tannat; TDS; Temporal Dominance of Sensations; Wine

Indexed keywords

CORUNDUM; DYNAMICS;

ASTRINGENCY; DYNAMIC CHARACTERIZATION; RED WINE; SENSORY CHARACTERISTICS; TANNAT; TEMPORAL DOMINANCE OF SENSATIONS; THREE-TERM;

WINE;

EID: 84960419483     PISSN: 09639969     EISSN: 18737145     Source Type: Journal    
DOI: 10.1016/j.foodres.2016.02.002     Document Type: Article

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