Author:
Le Moigne Marine,Dufour Eric,Bertrand Dominique,Maury Chantal,Seraphin Denis,Jourjon Frédérique
Subject
Spectroscopy,Environmental Chemistry,Biochemistry,Analytical Chemistry
Reference37 articles.
1. P. Ribereau-Gayon, D. Dubourdieu, B. Doneche, A. Lonvaud, in: Dunod Press (Eds.), Traité d’œnologie, Microbiologie du vin et vinification, Paris, 1998, p. 293.
2. EVALUATION OF BITTERNESS AND ASTRINGENCY OF (+)-CATECHIN AND (-)-EPICATECHIN IN RED WINE AND IN MODEL SOLUTION
3. Bitterness and astringency of flavan-3-ol monomers, dimers and trimers
4. Bitterness and astringency of grape and wine polyphenols
5. The mouth-feel properties of polysaccharides and anthocyanins in a wine like medium
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