Relative impact of oenological tannins in model solutions and red wine according to phenolic, antioxidant, and sensory traits
Maria Alessandra Paissoni, Giovanni Bitelli, Mar Vilanova, Carlo Montanini, Susana Rı́o Segade, Luca Rollè, Simone Giacosa
Topics & Concepts
WinemakingWineProanthocyanidinChemistryPolyphenolFood scienceTanninAntioxidant capacityAstringentAromaAntioxidantAroma of wineOenologyHydrolyzable TanninWine colorViticultureTasteOrganic chemistryFermentation and Sensory AnalysisHorticultural and Viticultural ResearchPhytochemicals and Antioxidant Activities