Dryness Perception

Dryness Perception is a sensory evaluation construct in enology that refers to the tactile sensation of astringency and lack of perceived sweetness in the oral cavity, distinct from chemical residual sugar content, arising primarily from interactions between wine tannins and salivary proteins.

89

Publications

4.4K

Citations

363

Authors

186

Institutions

Publications per year

2017–2026

24

Authors

363

  1. RE
    Rossella E. Nappi

    University of Pavia, Italy

    3 publications · 235 citations

    3

    h-index

  2. DF
    Desmond Fonn

    University of Waterloo, Canada

    3 publications · 333 citations

    3

    h-index

  3. NB
    Natalia Brossard

    Pontificia Universidad Católica de Chile, Chile

    3 publications · 172 citations

    3

    h-index

  4. FO
    Fernando Osorio

    Universidad de Santiago de Chile, Chile

    3 publications · 172 citations

    3

    h-index

  5. EB
    Edmundo Bordeu

    Pontificia Universidad Católica de Chile, Chile

    3 publications · 172 citations

    3

    h-index

1–5 of 363

Venues

  1. PubMed

    Repository · 4 publications · 126 citations

    4

    h-index

  2. Climacteric

    3 publications · 174 citations

    3

    h-index

  3. Journal of Texture Studies

    3 publications · 271 citations

    3

    h-index

  4. Optometry and Vision Science

    3 publications · 282 citations

    3

    h-index

  5. Food Quality and Preference

    2 publications · 87 citations

    2

    h-index

1–5