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

Oligomeric and polymeric procyanidins from grape seeds

Corinne Prieur, Jacques Rigaud, Véronique Cheynier et al. · Phytochemistry · 1994 · 551 citations

Agriculture, Botany, Food Science +9

Polymeric proanthocyanidins from grape skins

Jean‐Marc Souquet, Véronique Cheynier, Franck Brossaud et al. · Phytochemistry · 1996 · 505 citations

Agriculture, Chemistry, Food Science +14

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

A ‘Mouth-feel Wheel’: terminology for communicating the mouth-feel characteristics of red wine

Richard Gawel, Anita Oberholster, I. Leigh Francis · Australian Journal of Grape and Wine Research · 2000 · 348 citations

Agriculture, Enology, Food Science +17

The mouth-feel properties of polysaccharides and anthocyanins in a wine like medium

Stéphane Vidal, I. Leigh Francis, Pascale Williams et al. · Food Chemistry · 2004 · 312 citations

Agriculture, Enology, Food Science +12