TY  - JOUR 
AU  - Li, Siyu
AU  - Manjón Pérez, Elvira
AU  - Dueñas Patón, Montserrat
AU  - García Estévez, Ignacio
AU  - Escribano Bailón, María Teresa
PY  - 2023
SN  - 0308-8146
SN  - 1873-7072
UR  - http://hdl.handle.net/10366/160875
AB  - [EN] Soluble polysaccharides from white (PSW) and red (PSR) grape skins were obtained to be evaluated as potential modulators of the unbalanced astringency of a Tempranillo red wine. The modulation of astringency was evaluated by a sensory panel and...
LA  - eng
PB  - Elsevier
KW  - Wine
KW  - Flavan-3-ols
KW  - Anthocyanins
KW  - Astringency
KW  - Color
KW  - Climate change
KW  - Vino Química
KW  - Cambio climático
TI  - Effect of the addition of soluble polysaccharides from red and white grape skins on the polyphenolic composition and sensory properties of Tempranillo red wines
DO  - 10.1016/j.foodchem.2022.134110
T2  - Food Chemistry
VL  - 400
M2  - 134110
ER  -