Sensory variability associated with anthocyanic and tannic fractions isolated from red wines.
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DOI: 10.1016/j.foodres.2020.109340
Abstract: Tannins and anthocyanins are important modulators of the intrinsic quality of red wines, playing a major role in consumer preference and appreciation. Tannins are chiefly responsible for the astringency in wines although their role in… read more here.
Keywords: red wines; tannic fractions; contribution anthocyanic; bitterness ... See more keywords