Limited relationship between temporality of sensory perception and phenolic composition of red wines
Abstract
In wine, polyphenols are closely associated with astringency, bitterness, color and aroma. Some of these sensory parameters have been reported to be dynamically perceived during wine tasting. In this study, time-dependent sensory methodologies (Temporal Dominance of Sensations or TDS, and Temporal-Check-All-That-Apply or TCATA) were used to characterize wines made from six grape varieties. Sensory analysis was contrasted against the phenolic...
Paper Details
Title
Limited relationship between temporality of sensory perception and phenolic composition of red wines
Published Date
May 1, 2021
Journal
Volume
142
Pages
111028 - 111028
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