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.


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Canopy Management

Green Approaches




Pests And Diseases

Phenolics And Color

Roots And Soils

Vineyard Design

Vineyard Establishment

Wine Microbiology

Wine Production

Wine Sensory