TY  - JOUR 
AU  - Quijada-Morín, Natalia
AU  - Regueiro, Jorge
AU  - Simal-Gándara, Jesús
AU  - Tomás, Esperanza
AU  - Rivas Gonzalo, Julián C.
AU  - Escribano Bailón, María Teresa
PY  - 2012
SN  - 0021-8561
UR  - http://hdl.handle.net/10366/141141
AB  - [EN] The relationship between the proanthocyanidin profile and the perceived astringency was assessed in 13 commercial Tempranillo red wines. The concentration and compositional information were obtained by liquid chromatography with diode array...
LA  - eng
KW  - astringency
KW  - wine
KW  - flavanol
KW  - proanthocyanidins
KW  - tannins
KW  - phloroglucinol
TI  - Relationship between the Sensory-Determined Astringency and the Flavanolic Composition of Red Wines
DO  - 10.1021/jf3044346
T2  - Journal of Agricultural and Food Chemistry
VL  - 60
M2  - 12355
ER  -