Effects of oenological tannins on aroma release and perception of oxidized and non-oxidized red wine: A dynamic real-time in-vivo study coupling sensory evaluation and analytical chemistry
Elisabetta Pittari, Paola Piombino, Isabelle Andriot, Véronique Cheynier, Sylvie Cordelle, Gilles Féron, Karine Gourrat, Jean‐Luc Le Quéré, Emmanuelle Meudec, Luigi Moio, Fabrice Neiers, Pascal Schlich, Francis Canon
Topics & Concepts
AromaWineChemistryAroma of wineProanthocyanidinFood scienceFlavourWinemakingGuaiacolAging of wineFlavorAroma compoundOrganic chemistryPolyphenolAntioxidantCatalysisFermentation and Sensory AnalysisHorticultural and Viticultural ResearchPhytochemicals and Antioxidant Activities