Browsing by Subject "Astringency"
Now showing items 1-5 of 5
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(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 ...
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(International Journal of Food Science and Technology, Institute of Food Science and Technology, 2013)The concentration of proanthocyanidins from twenty red wines from cv. Cabernet Sauvignon, five ros e wines from cv. Cabernet Sauvignon and five white wines from cv. Sauvignon Blanc was quantified using four analytical ...
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(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 ...
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(SPRINGER, 2011-01)Low molecular weight phenolic compounds (LMWP) contribute to astringency and bitterness, two important sensory attributes. This work aimed to study the interactions between human saliva and a group of LMWP from a grape ...
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(ACS Paragon Plus Environment, 2007)For Review. Confidential The relative abilities of two enological tannins to interact with a single gelatin were compared with their relative abilities to elicit astringency. A trained sensory panel assessed astringency whereas ...