Tribology and QCM-D approaches provide mechanistic insights into red wine mouthfeel, astringency sub-qualities and the role of saliva
Shaoyang Wang, Sandra M. Olarte Mantilla, Paul A. Smith, Jason R. Stokes, Heather E. Smyth
Topics & Concepts
MouthfeelWineViscoelasticitySalivaTanninOrganolepticChemistryTribologyAroma of wineFood scienceViscosityLubricityMaterials scienceChromatographyComposite materialOrganic chemistryBiochemistryRaw materialFermentation and Sensory AnalysisMeat and Animal Product QualityBiochemical Analysis and Sensing Techniques