An assessment of the effects of wine volatiles on the perception of taste and astringency in wine

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Sáenz-Navajas, María-Pilar; Campo, Eva; Fernández-Zurbano, Purificación; Valentin, Dominique;
  • Related identifiers: doi: 10.1016/j.foodchem.2010.01.061
  • Subject: Food and Nutrition | Alimentation et Nutrition | Volatile fraction;Non-volatile fraction;Taste;Sensory analysis;Reconstituted wine
    mesheuropmc: food and beverages | digestive, oral, and skin physiology

The objective of this work is measuring the effect of different volatile extract compositions on the perception of taste, astringency, global intensity and persistence of wine. Six Spanish wines, two from Chardonnay and four from Tempranillo grapes, all of them showing ... View more
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