Statistical Correlations between the In-Mouth Textural Characteristics and the Chemical Composition of Shiraz Wines-Reference-Cited by-同舟云学术

Statistical Correlations between the In-Mouth Textural Characteristics and the Chemical Composition of Shiraz Wines

Published:2007-03-10 Issue:7 Volume:55 Page:2683-2687
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Gawel Richard¹,Francis Leigh¹,Waters Elizabeth J.¹

Affiliation:

1. The Australian Wine Research Institute, P.O. Box 197, Glen Osmond 5064, Australia; Cooperative Research Centre for Viticulture, P.O. Box 154, Glen Osmond 5064, Australia; and The University of Adelaide, Waite Campus, P.M.B. 1, Glen Osmond 5064, Australia

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf0633950

Reference22 articles.

1. Evaluation of aglianico grape skin and seed polyphenol astringency by SDS–PAGE electrophoresis of salivary proteins after the binding reaction

2. Prediction of perceived astringency induced by phenolic compounds

3. Astringency and bitterness of selected phenolics in wine

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