Study of the relationship between red wine colloidal fraction and astringency by asymmetrical flow field-flow fractionation coupled with multi-detection
Kevin Pascotto, Coline Leriche, Soline Caillé, Frédéric Violleau, Jean‐Claude Boulet, Olivier Geffroy, Cécile Levasseur‐Garcia, Véronique Cheynier
Topics & Concepts
WineChemistryFractionationChromatographyAbsorbanceFraction (chemistry)Food scienceField-Flow Fractionation TechniquesSpectroscopy and Chemometric AnalysesChemical and Physical Properties in Aqueous Solutions