Browsing by Subject "TDS"

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    • Commercial enological tannins: Characterization and their relative impact on the phenolic and sensory ... 
      Vazallo Valleumbrocio, Gina; Medel Maraboli, Marcela; Peña Neira, Álvaro; López Solís, Remigio; Obreque Slier, Elías (Elsevier, 2017)
      The effect of the addition of different commercial enological tannins (CETs) on the characteristics of Carmenere red wine was evaluated. Initially, chemical characterization of eleven CETs was performed using spectrophotometric ...
    • Effect of a commercial tannin on the sensorial temporality of astringency 
      Medel Maraboli, Marcela; Romero, J. L.; Obreque Slier, Elías; Contreras, A.; Peña Neira, Álvaro (Elsevier, 2017)
      Astringency is a tactile sensation that is generated by a reduction in lubrication in the oral cavity and is generally attributed to the interaction of procyanidins or condensed tannins with salivary proteins. Several ...