Sensory variability associated with anthocyanic and tannic fractions isolated from red wines
Sara Ferrero-del-Teso, Alejandro Suárez, David W. Jeffery, Vicente Ferreira, Purificación Fernández‐Zurbano, María‐Pilar Sáenz‐Navajas
Topics & Concepts
MouthfeelAstringentWineFood scienceChemistryWine colorTanninTasteTannic acidProanthocyanidinPolyphenolBiochemistryOrganic chemistryRaw materialAntioxidantFermentation and Sensory AnalysisSensory Analysis and Statistical MethodsHorticultural and Viticultural Research