Astringency sub-qualities drying and pucker are driven by tannin and pH – Insights from sensory and tribology of a model wine system
Shaoyang Wang, Sandra M. Olarte Mantilla, Paul A. Smith, Jason R. Stokes, Heather E. Smyth
Topics & Concepts
MouthfeelTanninWineSalivaChemistryTribologyFood scienceColloidQuartz crystal microbalanceChemical engineeringAdsorptionChromatographyMaterials scienceComposite materialOrganic chemistryBiochemistryRaw materialEngineeringFermentation and Sensory AnalysisOlfactory and Sensory Function StudiesBiochemical Analysis and Sensing Techniques