Sensory evaluation of bitterness and astringency sub-qualities of wine phenolic compounds: synergistic effect and modulation by aromas - Concepedia

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Sensory evaluation of bitterness and astringency sub-qualities of wine phenolic compounds: synergistic effect and modulation by aromas

DOI Full Paper Access

183

Citations

26

References

2014

Year

Raúl Ferrer‐Gallego, José Miguel Hernández‐Hierro, Julián C. Rivas‐Gonzalo, M. Teresa Escribano-Bailón

Food Research International

Food ChemistryWine Phenolic CompoundsWine PerceptionSensory ScienceAstringency Sub-qualitiesPhytochemicalSensory EvaluationPhytochemistryPolyphenolicsHealth Sciences

References

	Year	Citations

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