Taste-guided isolation of sweet-tasting compounds from grape seeds, structural elucidation and identification in wines.
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DOI: 10.1016/j.foodchem.2018.08.070
Abstract: This work aimed at improving knowledge about sweetness in dry wines. Following on from the empirical observations of winegrowers, we assessed the contribution of grape seeds to wine sensory properties. An inductive fractionation method guided… read more here.
Keywords: taste guided; tasting compounds; grape; sweet tasting ... See more keywords