Taster responses to astringency in red wines (original) (raw)
Temporal perception of astringency and sweetness in red wine
Ann Noble
Food Quality and Preference, 1995
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Prediction of perceived astringency induced by phenolic compounds II: Criteria for panel selection and preliminary application on wine samples
Caterina Dinnella, Erminio Monteleone
Food Quality and Preference, 2006
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Characterization of sensory perceptions elicited by white wine spiked with different aroma, taste and mouth-feel active molecules
Manuel Malfeito Ferreira
Ciência e Técnica Vitivinícola, 2021
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Contribution of non-volatile and aroma fractions to in-mouth sensory properties of red wines: Wine reconstitution strategies and sensory sorting task
Vicente Ferreira
Analytica Chimica Acta, 2012
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Sensory evaluation of bitterness and astringency sub-qualities of wine phenolic compounds: synergistic effect and modulation by aromas
Teresa Escribano-Bailón
Food Research International, 2014
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Application of the SPI (Saliva Precipitation Index) to the evaluation of red wine astringency
Angelita Gambuti
Food Chemistry, 2012
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Sensory variability associated with anthocyanic and tannic fractions isolated from red wines
Vicente Ferreira
Food Research International, 2020
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Astringency and bitterness of selected phenolics in wine
Ann Noble
Journal of the Science of Food and Agriculture, 1990
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Use of an experimental design approach for evaluation of key wine components on mouth-feel perception
Philippe Courcoux
Food Quality and Preference, 2004
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Optimization and Validation of a Taste Dilution Analysis to Characterize Wine Taste
Ricardo Lopez
Journal of Food Science, 2007
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Determination of astringent taste in model solutions and in beverages
Zdenka Panovska
Czech Journal of Food Sciences, 2013
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Analysing the contribution of orally perceived attributes to the flavor of wine
Miguelina Guirao
Food Quality and Preference, 2002
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Comparison between standardized sensory methods used to evaluate the mousy off-flavor in red wine
Maxime Dufoir
OENO One, 2019
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Effectiveness of the ‘Mouth-feel Wheel’ for the evaluation of astringent subqualities in British Columbia red wines
Margaret A Cliff
Journal of Wine Research, 2003
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Red Wine and Model Wine Astringency as Affected by Malic and Lactic Acid
Stamatina Kallithraka
Journal of Food Science, 1997
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Adding Grape Seed Extract to Wine Affects Astringency and Other Sensory Attributes
Cedric Saucier
Journal of Food Quality, 2012
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Effect of sugar and acid composition, aroma release, and assessment conditions on aroma enhancement by taste in model wines
Jean-Luc Le Quéré
Food Quality and Preference, 2019
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Effect of pH, ethanol and acidity on astringency and bitterness of grape seed tannin oligomers in model wine solution
Cedric Saucier
Food Quality and Preference, 2008
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Exploring Olfactory–Oral Cross-Modal Interactions through Sensory and Chemical Characteristics of Italian Red Wines
paola piombino
Foods, 2020
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Wine and Grape Tannin Interactions with Salivary Proteins and Their Impact on Astringency: A Review of Current Research
Jacqui Mcrae
Molecules, 2011
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Contribution of the Temporal Dominance of Sensations (TDS) method to the sensory description of subtle differences in partially dealcoholized red wines
Christine Urbano
Food Quality and Preference, 2009
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Influence of variety and commercial yeast preparation on red wine made from autochthonous Hungarian and Canadian grapes. Part II. Oral sensations and sensory : instrumental relationships
Martin Pour Nikfardjam
European Food Research and Technology, 2008
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Natural Flavor Additives Influence the Sensory Perception and Consumer Liking of Australian Chardonnay and Shiraz Wines
Susan Bastian
American Journal of Enology and Viticulture, 2017
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Relationship between the Sensory-Determined Astringency and the Flavanolic Composition of Red Wines
Teresa Escribano-Bailón
Journal of Agricultural and Food Chemistry, 2012
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Impact of chemical profile on sensory evaluation of tropical red wines
LUCIANA ARRUDA
International Journal of Food Science & Technology, 2021
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New Method for Evaluating Astringency in Red Wine
Nicolas Rozès
Journal of Agricultural and Food Chemistry, 2004
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Characterization of taste-active fractions in red wine combining HPLC fractionation, sensory analysis and ultra performance liquid chromatography coupled with mass spectrometry detection
Vicente Ferreira
Analytica Chimica Acta, 2010
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Statistical validation of sensory data: a study on wine
Angela Carlucci
Journal of the Science of Food and Agriculture, 2001
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Chemical and sensory evaluation of Bordeaux wines (Cabernet-Sauvignon and Merlot) and correlation with wine age
Pierre-Louis Teissedre
Food Chemistry, 2011
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Effect of Polyphenol Concentrations on Astringency Perception and Its Correlation with Gelatin Index of Red Wine
María Clara Zamora
Journal of Sensory Studies, 2010
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Interactions between wine phenolic compounds and human saliva in astringency perception
Teresa Escribano-Bailón
Food & Function, 2018
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Sensory Descriptive Analysis of Uruguayan Tannat Wine: Correlation to Quality Assessment
Adriana Gámbaro
Journal of Sensory Studies, 2006
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Isolation of condensed tannins in individual size from grape seeds and their impact on astringency perception
Pierre-Louis Teissedre
BIO Web of Conferences, 2016
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