Limited relationship between temporality of sensory perception and phenolic composition of red wines
Marcela Medel‐Marabolí, Remigio López‐Solís, Daniela Valenzuela-Prieto, Salvador Vargas-Silva, Elías Obreque‐Slier
Topics & Concepts
WineFood sciencePolyphenolFlavonolsSensory systemWine colorWine tastingComposition (language)TasteChemistryMouthfeelAromaPsychologyCognitive psychologyAntioxidantArtOrganic chemistryLiteratureRaw materialSensory Analysis and Statistical MethodsFermentation and Sensory AnalysisBiochemical Analysis and Sensing Techniques