Astringency subqualities and sensory perception of Tuscan Sangiovese wines
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DOI: 10.20870/oeno-one.2020.54.1.2523
Abstract: Aim: The Sangiovese grape cultivar is at the basis of the most well-known Italian wines produced in the Tuscany region. However, little is known about the sensory characteristics of Tuscan Sangiovese wines, and the diversity… read more here.
Keywords: tuscan sangiovese; sensory perception; astringency; sangiovese wines ... See more keywords