Taste and textural characters of mixtures of caftaric acid and Grape Reaction Product in model wine

Background and Aims Caftaric acid and Grape Reaction Product (GRP) are abundant phenolic substances in white wine. Reports of their sensory effects are confined to individual threshold assessments and anecdotal evaluation of their contribution to mouthfeel. This study profiles the taste and texture...

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Veröffentlicht in:	Australian journal of grape and wine research 2014-02, Vol.20 (1), p.25-30
Hauptverfasser:	Gawel, R., Schulkin, A., Smith, P.A., Waters, E.J.
Format:	Artikel
Sprache:	eng
Schlagworte:	astringency bitterness caftaric acid Grape Reaction Product mouthfeel Vitaceae white wine
Online-Zugang:	Volltext
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