Concepedia

Tannin Perception

Tannin Perception is a sensory evaluation construct that identifies the subjective experience of astringency, bitterness, and mouthfeel derived from tannins in wine, distinguished by its reliance on chemosensory and tactile modalities within gustatory cognition.

35

Publications

2K

Citations

131

Authors

49

Institutions

Publications per year

2017–2026

12

Parents

Publications

35

Use of an experimental design approach for evaluation of key wine components on mouth-feel perception

Stéphane Vidal, Philippe Courcoux, I. Leigh Francis et al. · Food Quality and Preference · 2003 · 208 citations

, , +15

Grape Variety Effect on Proanthocyanidin Composition and Sensory Perception of Skin and Seed Tannin Extracts from Bordeaux Wine Grapes (Cabernet Sauvignon and Merlot) for Two Consecutive Vintages (2006 and 2007)

Kléopatra Chira, G. Schmauch, Cédric Saucier et al. · Journal of Agricultural and Food Chemistry · 2008 · 188 citations

, , +17

Analysis of Tannins in Red Wine Using Multiple Methods: Correlation with Perceived Astringency

James A. Kennedy, Jordan G. Ferrier, James F. Harbertson et al. · American Journal of Enology and Viticulture · 2006 · 138 citations

, , +17

Responses of Primate Taste Cortex Neurons to the Astringent Tastant Tannic Acid

Hugo D. Critchtey, Edmund T. Rolls · Chemical Senses · 1996 · 113 citations

, , +17

Sensory-active compounds influencing wine experts' and consumers' perception of red wine intrinsic quality

María‐Pilar Sáenz‐Navajas, J. M. Avizcuri, Jordi Ballester et al. · LWT · 2014 · 113 citations · Full text

, , +16

1–5 of 35

Authors

131

  1. VC
    Véronique Cheynier

    Sciences pour L’Œnologie, France

    3 publications · 351 citations

    3

    h-index

  2. DV
    Dominique Valentin

    Centre des Sciences du Goût et de l'Alimentation, France

    2 publications · 129 citations

    2

    h-index

  3. EO
    Elías Obreque‐Slier

    University of Chile, Chile

    2 publications · 71 citations

    2

    h-index

  4. BN
    Blandine N. Cretin

    Unité mixte de recherche Œnologie, France

    2 publications · 83 citations

    2

    h-index

  5. HH
    Hildegarde Heymann

    University of California, Davis, United States

    2 publications · 85 citations

    2

    h-index

1–5 of 131

Institutions

49

  1. Centre des Sciences du Goût et de l'Alimentation

    Dijon, France

    3 h-index

    13 publications

    732 citations

  2. Washington State University

    Pullman, United States

    3 h-index

    8 publications

    551 citations

  3. University of Oxford

    Oxford, United Kingdom

    2 h-index

    4 publications

    278 citations

  4. Instituto de Investigación en Ciencias de la Alimentación

    Madrid, Spain

    2 h-index

    7 publications

    315 citations

  5. Unité mixte de recherche Œnologie

    Villenave-d'Ornon, France

    2 h-index

    8 publications

    331 citations

  6. Sciences pour L’Œnologie

    Montpellier, France

    2 h-index

    4 publications

    482 citations

  7. Universidad de Zaragoza

    Zaragoza, Spain

    2 h-index

    5 publications

    274 citations

  8. University of California, Davis

    Davis, United States

    2 h-index

    6 publications

    228 citations

1–8 of 49

Venues

  1. American Journal of Enology and Viticulture

    AJEV · 4 publications · 328 citations

    4

    h-index

  2. LWT

    4 publications · 226 citations

    4

    h-index

  3. Analytical and Bioanalytical Chemistry

    3 publications · 164 citations

    3

    h-index

  4. Food Research International

    2 publications · 174 citations

    2

    h-index

  5. Journal of Agricultural and Food Chemistry

    2 publications · 217 citations

    2

    h-index

1–5