Add to ORKGopen11noopenGambuti, A., Piombino, P., Pittari, E., Rinaldi, A., Curioni, A., Giacosa, S., Mattivi, F., Parpinello, G.P., Perenzoni, D., Slaghenaufi, D., Moio, L.Gambuti, A., Piombino, P., Pittari, E., Rinaldi, A., Curioni, A., Giacosa, S., Mattivi, F., Parpinello, G.P., Perenzoni, D., Slaghenaufi, D., Moio, L
One major red wine mouthfeel characteristic, astringency, is derived from grape-extracted tannins an...
Astringency elicited by tannins is usually assessed by tasting. Alternative methods involving tannin...
Abstract Red wine is a complex matrix and its organoleptic characteristics are affected by a high c...
The astringency perception of wine tannins is not related only to the astringency global intensity b...
open10noTitolo della Ricerca: The diversity of tannins in Italian red wines. Study of biochemical as...
Four Italian red wine varieties (Sangiovese, Montepulciano, Barbera, Nero d'Avola) were used to inve...
Astringency is an essential sensory attribute of red wine closely related to the saliva precipitatio...
Astringency is a sensory attribute, related to the quality and mouthfeel of red wines. However, the ...
Grape-derived tannins are important constituents of red wine, contributing to its color, mouthfeel a...
Background and Aims: Italy is the richest grape-producing country in terms of cultivars. Our aims we...
With more than 300 grape varieties, Italy owns one of the richest ampelographic heritages worldwide....
[EN] The relationship between the proanthocyanidin profile and the perceived astringency was assesse...
This research represents a first attempt to chemically characterize wines produced from the autocht...
The main goal of the present study is to provide an insight on the role played by non-volatile molec...
One major red wine mouthfeel characteristic, astringency, is derived from grape-extracted tannins an...
Astringency elicited by tannins is usually assessed by tasting. Alternative methods involving tannin...
Abstract Red wine is a complex matrix and its organoleptic characteristics are affected by a high c...
The astringency perception of wine tannins is not related only to the astringency global intensity b...
open10noTitolo della Ricerca: The diversity of tannins in Italian red wines. Study of biochemical as...
Four Italian red wine varieties (Sangiovese, Montepulciano, Barbera, Nero d'Avola) were used to inve...
Astringency is an essential sensory attribute of red wine closely related to the saliva precipitatio...
Astringency is a sensory attribute, related to the quality and mouthfeel of red wines. However, the ...
Grape-derived tannins are important constituents of red wine, contributing to its color, mouthfeel a...
Background and Aims: Italy is the richest grape-producing country in terms of cultivars. Our aims we...
With more than 300 grape varieties, Italy owns one of the richest ampelographic heritages worldwide....
[EN] The relationship between the proanthocyanidin profile and the perceived astringency was assesse...
This research represents a first attempt to chemically characterize wines produced from the autocht...
The main goal of the present study is to provide an insight on the role played by non-volatile molec...
One major red wine mouthfeel characteristic, astringency, is derived from grape-extracted tannins an...
Astringency elicited by tannins is usually assessed by tasting. Alternative methods involving tannin...
Abstract Red wine is a complex matrix and its organoleptic characteristics are affected by a high c...