Chemical and sensory evlaluation of astringency

These authors had a large amount of Washington State wines evaluated for astringency and bitterness by a tasting panel. Then they analyzed their chemical composition in an effort to establish which phenolic component was most responsible for each sensation.


The full text is available at: http://ajevonline.org/cgi/reprint/59/2/153


193 chemical and sensory evaluation of astringency .pdf