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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| Главные авторы: | , , , |
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| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
International Viticulture and Enology Society
2024-02-01
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| Серии: | OENO One |
| Предметы: | |
| Online-ссылка: | https://oeno-one.eu/article/view/7774 |
| Метки: |
Нет меток, Требуется 1-ая метка записи!
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