Characterizing the astringency of red wine: a case study

By R. Gaweł, P. Iland, I. Francis. 2001

159 citations recorded by the source corpus.

Subfields: Food Science, Plant Science, Tourism, Leisure and Hospitality Management

View Paper: https://www.semanticscholar.org/paper/583718e6c910882333f6959674f3c636902e9c7f

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. I. Francis

In Plant Science

1. I. Francis

In Tourism, Leisure and Hospitality Management

1. I. Francis

Citations in the corpus

• Bioactive Compounds and Health-Promoting Properties of Berry Fruits: A Review (2008, background): “Moreover, interactions between tannins and proteins lead to astringency [33, 51].”
• A "Mouth-feel Wheel": terminology for communicating the mouth-feel characteristics of red wine (2000, background): “Further results describing the ability of the tasters to consistently use the mouth-feel terms, and to the degree of agreement between tasters will be given elsewhere (Gawel et al. 2000). hotellfaq.info”