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Models based on ultraviolet spectroscopy, polyphenols, oligosaccharides and polysaccharides for prediction of wine astringency

  • Published:2016-01 Issue: Volume:190 Page:357-363
  • ISSN:0308-8146
  • Container-title:Food Chemistry
  • language:en
  • Short-container-title:Food Chemistry

Author:

Boulet Jean-Claude,Trarieux Corinne,Souquet Jean-Marc,Ducasse Maris-Agnés,Caillé Soline,Samson Alain,Williams Pascale,Doco Thierry,Cheynier Véronique

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference30 articles.

1. Prediction of perceived astringency induced by phenolic compounds ii: Criteria for panel selection and preliminary application on wine sample;Condelli;Food Quality and Preferences,2006

2. Rapid measurement of methyl-cellulose precipitable tannins using ultraviolet spectroscopy with chemometrics: Application to red wine and inter-laboratory calibration transfer;Dambergs;Applied Spectroscopy,2012

3. Protein/polyphenol interactions: Past and present contributions, mechanisms of astringency perception;De Freitas;Current Organic Chemistry,2012

4. Complex coacervation of proteins and anionic polysaccharides;De Kruif;Current Opinions in Colloids and Interface science,2004

5. Polysaccharide patterns during the aging of carignan noir red wines;Doco;American Journal of Enology and Viticulture,1999
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