Preliminary sensory characterisation of the diverse astringency of single cultivar Italian red wines and correlation of sub‐qualities with chemical composition-Reference-Cited by-同舟云学术

Preliminary sensory characterisation of the diverse astringency of single cultivar Italian red wines and correlation of sub‐qualities with chemical composition

Published:2020-05-05 Issue:3 Volume:26 Page:233-246
ISSN:1322-7130
Container-title:Australian Journal of Grape and Wine Research
language:en
Short-container-title:Australian Journal of Grape and Wine Research

Author:

Piombino P.¹^ORCID,Pittari E.¹,Gambuti A.¹^ORCID,Curioni A.²^ORCID,Giacosa S.³^ORCID,Mattivi F.⁴⁵^ORCID,Parpinello G.P.⁶^ORCID,Rolle L.³^ORCID,Ugliano M.⁷^ORCID,Moio L.¹^ORCID

Affiliation:

1. Department of Agricultural Sciences, Division of Vine and Wine Sciences University of Naples Federico II Avellino 83100 Italy

2. Department of Agronomy, Food, Natural Resources, Animals and Environment University of Padova Padova 35020 Italy

3. Department of Agricultural, Forestry and Food Sciences University of Torino Torino 10095 Italy

4. Center Agriculture Food Environment University of Trento Trento 38123 Italy

5. Department of Food Quality and Nutrition Fondazione Edmund Mach, Research and Innovation Centre San Michelle All'Adige 38010 Italy

6. Department of Agricultural and Food Sciences University of Bologna Bologna 40126 Italy

7. Department of Biotechnology University of Verona Verona 37129 Italy

Funder

Ministero dell’Istruzione, dell’Università e della Ricerca

Publisher

Wiley

Subject

Horticulture

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ajgw.12431

Reference68 articles.

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3. Chemical and Sensory Characterization of DOC Red Wines from Marche (Italy) Related to Vintage and Grape Cultivars

4. The copigmentation of anthocyanins and its role in the color of red wine: a critical review;Boulton R.B.;American Journal of Enology and Viticulture,2001

5. Projective Mapping and Napping

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