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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