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Astringency perception in a red wine context – a review

Astringency is not considered one of the modern gustatory tastes. The understanding of astringency perception has evolved considerably over the past eighty years, but the exact mechanism is still undefined. This review aims to identify the current theory of astringency perception in the context of r...

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Principais autores: Brock A. Kuhlman, José L. Aleixandre-Tudo, John Moore, Wessel du Toit
Format: Artigo
Sprog:Inglês
Udgivet: International Viticulture and Enology Society 2024-02-01
Serier:OENO One
Fag:
red wine
astringency
tannin
lubrication
oral cavity
salivary pellicle
Online adgang:https://oeno-one.eu/article/view/7774
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