Evaluation of the Long-Lasting Flavour Perception after the Consumption of Wines Treated with Different Types of Oenological Additives Considering Individual 6-n-Propylthiouracil Taster Status

Evaluation of the Long-Lasting Flavour Perception after the Consumption of Wines Treated with Different Types of Oenological Additives Considering Individual 6-n-Propylthiouracil Taster Status

Due to the limited scientific knowledge on the impact of commercial oenological additives on flavour perception, the aim of this work was to evaluate the effect of different types of oenological additives on the long-lasting flavour perception (flavour persistence) during wine tasting, also consider...

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Bibliographic Details
Main Authors: Rafael I. Velázquez-Martínez, Celia Criado, Carolina Muñoz-González, Julia Crespo, María Ángeles Pozo-Bayón
Format: Article
Language:English
Published: MDPI AG 2023-07-01
Series:Foods
Subjects:
wine
oenotannins
mannoproteins
flavour persistence
PROP taste phenotype
time–intensity sensory analysis
Online Access:https://www.mdpi.com/2304-8158/12/15/2835

Internet

https://www.mdpi.com/2304-8158/12/15/2835

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