Influence of polysaccharides on the taste and mouthfeel of white wine
Author:
Affiliation:
1. The Australian Wine Research Institute; Glen Osmond SA 5064 Australia
2. Wine Australia; Kent Town SA 5071 Australia
Publisher
Wiley
Subject
Horticulture
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/ajgw.12222/fullpdf
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3. Viscometric studies of aqueous solutions of monosodium salts of dicarboxylic acids;Chmielewska;Journal of Molecular Liquids,2007
4. Physical approaches to masking bitter taste: lessons from food and pharmaceuticals;Coupland;Pharmaceutical Research,2014
5. Release of polysaccharides by yeasts and the influence of released polysaccharides on colour stability and wine astringency;Escot;Australian Journal of Grape and Wine Research,2001
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