Correlations Between Phenolic Composition and Perceived Astringency of Wines

Correlations Between Phenolic Composition and Perceived Astringency of Wines

The astringent sensation of wines is attributable to the composition and concentration of phenolic compounds. However, in many cases, experimental results have shown a gap in relation to sensory astringency. The aim of the present study was to evaluate the relationships between the experimental evid...

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Bibliographic Details
Main Authors:	Kyeong-Ok Choi, Dong Hoon Lee, Seo Jun Park, Dongjun Im, Youn Young Hur
Format:	Article
Language:	English
Published:	MDPI AG 2020-11-01
Series:	Applied Sciences
Subjects:	astringent attribute Pearson’s correlation coefficient perceived astringency wines
Online Access:	https://www.mdpi.com/2076-3417/10/22/8020

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