Concepedia

Phenolic Astringency

Phenolic Astringency is a sensory defect in wine characterized by a bitter, drying mouthfeel caused by elevated concentrations of polyphenolic compounds, particularly hydroxycinnamates and flavan-3-ols, which precipitate salivary proteins and disrupt oral lubrication.

193

Publications

14.5K

Citations

690

Authors

233

Institutions

Publications per year

2017–2026

44

Parents

Publications

193

The red wine phenolics trans-resveratrol and quercetin block human platelet aggregation and eicosanoid synthesis: Implications for protection against coronary heart disease

C.R. Pace-Asciak, Susan Hahn, Eleftherios P. Diamandis et al. · Clinica Chimica Acta · 1995 · 871 citations

, , +16

The mouth‐feel properties of grape and apple proanthocyanidins in a wine‐like medium

Stéphane Vidal, I. Leigh Francis, Sylvain Guyot et al. · Journal of the Science of Food and Agriculture · 2003 · 491 citations

, , +17

Astringency and bitterness of selected phenolics in wine

Jane L Robichaud, Ann C. Noble · Journal of the Science of Food and Agriculture · 1990 · 383 citations

, , +17

Identification of the phenolic components of chrysanthemum flower (Chrysanthemum morifolium Ramat)

Long-Ze Lin, James M. Harnly · Food Chemistry · 2009 · 378 citations

, , +15

Taste and mouth-feel properties of different types of tannin-like polyphenolic compounds and anthocyanins in wine

Stéphane Vidal, I. Leigh Francis, Ann C. Noble et al. · Analytica Chimica Acta · 2003 · 336 citations

, , +16

1–5 of 193

Authors

690

  1. AC
    Ann C. Noble

    University of California, Davis, United States

    10 publications · 1.6K citations

    10

    h-index

  2. PA
    Paul A. Smith

    Australian Wine Research Institute, Australia

    9 publications · 579 citations

    9

    h-index

  3. VD
    Víctor de Freitas

    Universidade do Porto, Portugal

    8 publications · 326 citations

    8

    h-index

  4. NM
    Nuno Mateus

    Universidade do Porto, Portugal

    8 publications · 326 citations

    8

    h-index

  5. EJ
    Elizabeth J. Waters

    Australian Wine Research Institute, Australia

    7 publications · 1.3K citations

    7

    h-index

1–5 of 690

Institutions

233

  1. Australian Wine Research Institute

    Adelaide, Australia

    14 h-index

    55 publications

    7.9K citations

  2. University of California, Davis

    Davis, United States

    11 h-index

    24 publications

    4.4K citations

  3. Rede de Química e Tecnologia

    Porto, Portugal

    7 h-index

    38 publications

    1.3K citations

  4. Universidade do Porto

    Porto, Portugal

    7 h-index

    31 publications

    1.2K citations

  5. Universidad de Salamanca

    Salamanca, Spain

    6 h-index

    24 publications

    2.3K citations

  6. Unité mixte de recherche Œnologie

    Villenave-d'Ornon, France

    6 h-index

    19 publications

    1.5K citations

  7. Sciences pour L’Œnologie

    Montpellier, France

    6 h-index

    16 publications

    2.5K citations

  8. University of Naples Federico II

    Naples, Italy

    6 h-index

    18 publications

    1K citations

1–8 of 233

Venues

  1. Food Chemistry

    32 publications · 2.6K citations

    28

    h-index

  2. Journal of Agricultural and Food Chemistry

    26 publications · 1.9K citations

    24

    h-index

  3. American Journal of Enology and Viticulture

    AJEV · 8 publications · 359 citations

    8

    h-index

  4. Food Quality and Preference

    8 publications · 805 citations

    8

    h-index

  5. Food Research International

    6 publications · 457 citations

    6

    h-index

1–5