Contribution of low molecular weight phenols to bitter taste and mouthfeel properties in red wines

Author:

Gonzalo-Diago Ana,Dizy Marta,Fernández-Zurbano Purificación

Funder

Ministry of Education and Science under the National Scientific R&D&I Plan

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference44 articles.

1. Bitterness and astringency of phenolic fractions in wine;Arnold;Journal of Agricultural and Food Chemistry,1980

2. Separate worlds of taste;Bartoshuk;Psychology Today,1980

3. Bitterness and astringency of grape and wine polyphenols;Brossaud;Australian Journal of Grape and Wine Research,2001

4. Chemical and sensory evaluation of Bordeaux wines (Cabernet-Sauvignon and Merlot) and correlation with wine age;Chira;Food Chemistry,2011

5. Polyphenols and beer flavour;Dadic;Proceedings of the American Society of Brewing Chemists,1973

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