TY  - JOUR 
AU  - Quijada-Morín, Natalia
AU  - Williams, Pascale
AU  - Rivas Gonzalo, Julián C.
AU  - Doco, Thierry
AU  - Escribano Bailón, María Teresa
PY  - 2014
SN  - 0308-8146
UR  - http://hdl.handle.net/10366/141142
AB  - [EN] The influence of the proanthocyanidic, polysaccharide and oligosaccharide composition on astringency perception of Tempranillo wines has been evaluated.

Statistical analyses revealed the existence of relationships between chemical composition...
LA  - eng
KW  - Red wine
KW  - Proanthocyanidins
KW  - Polysaccharides
KW  - Oligosaccharides
KW  - Astringency perception
TI  - Polyphenolic, polysaccharide and oligosaccharide composition of Tempranillo red wines and their relationship with the perceived astringency
DO  - 10.1016/j.foodchem.2013.12.101
T2  - Food Chemistry
VL  - 154
M2  - 44
ER  -