From Sugar of Grape to Alcohol of Wine: Sensorial Impact of Alcohol in Wine
Author:
Publisher
MDPI AG
Subject
Food Science
Link
http://www.mdpi.com/2306-5710/1/4/292/pdf
Reference116 articles.
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2. Effect of pH, ethanol and acidity on astringency and bitterness of grape seed tannin oligomers in model wine solution
3. Contribution of the Temporal Dominance of Sensations (TDS) method to the sensory description of subtle differences in partially dealcoholized red wines
4. The effect of ethanol concentration on the temporal perception of viscosity and density in white wine;Pickering;Am. J. Enol. Vitic.,1998
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