Analysis of the influence of the type of closure in the organoleptic characteristics of a red wine by using an electronic panel

Oxygen with Phenols and Related Reactions in Musts, Wines, and Model Systems: Observations and Practical Implications

Vernon L. Singleton · American Journal of Enology and Viticulture · 1987 · 513 citations

Agriculture, Biochemistry, Chemistry +17

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

Agriculture, Enology, Food Science +17

Nonspecific sensor arrays ("electronic tongue") for chemical analysis of liquids (IUPAC Technical Report)

Yu. G. Vlasov, Andrey Legin, Alisa Rudnitskaya et al. · Pure and Applied Chemistry · 2005 · 418 citations · Full text

Natural Sciences, Chemistry, Analytical Chemistry +16

Oxidation of Wine Phenolics: A Critical Evaluation and Hypotheses

Andrew L. Waterhouse, V. Felipe Laurie · American Journal of Enology and Viticulture · 2006 · 390 citations · Full text

Agriculture, Chemistry, Enology +16

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

Agriculture, Enology, Food Science +16