Results 21 to 30 of about 17,588 (262)
Foods, 2021 The astringency of red wine represents an important factor of quality and liking evaluation by consumers, but it is sometimes associated to a negative feature.
Alessandra Rinaldi +2 more
doaj +1 more source
Proceedings, 2020 Astringency is an important indicator of wine sensory quality. As a complex sensation that the loss of in-mouth lubrication is recognised as an important mechanism, astringency can be perceived as a set of different sub-qualities.
Shaoyang Wang +4 more
doaj +1 more source
Predicting the composition of red wine blends using an array of Multicomponent peptide-based sensors [PDF]
, 2015 Differential sensing using synthetic receptors as mimics of the mammalian senses of taste and smell is a powerful approach for the analysis of complex mixtures.
Abdi +18 more
core +7 more sources
Foods, 2023 Excessive galloylated flavanols not only cause instability in the wine but also lead to unbalanced astringency. Although clarification agents are always used to precipitate unstable tannins in wine, the non-specific adsorption of tannins results in the ...
Guorong Du, Xiaoyu Wang, Qinghao Zhao
doaj +1 more source
An overview of the physical and biochemical transformation of cocoa seeds to beans and to chocolate: Flavor formation [PDF]
, 2020 Source Agritrop Cirad (https://agritrop.cirad.fr/594161/)International audienceChocolate is a widely consumed product worldwide due to its exquisite flavor, which comes from the unique and fascinating cocoa flavor.
Escobar Parra, Sebastian +3 more
core +1 more source
Colloidal stability of tannins: astringency, wine tasting and beyond [PDF]
, 2008 Tannin-tannin and tannin-protein interactions in water-ethanol solvent mixtures are studied in the context of red wine tasting. While tannin self-aggregation is relevant for visual aspect of wine tasting (limpidity and related colloidal phenomena ...
C Poulain +12 more
core +1 more source
Sensorial Perception of Astringency: Oral Mechanisms and Current Analysis Methods
Foods, 2020 Understanding consumers’ food choices and the psychological processes involved in their preferences is crucial to promote more mindful eating regulation and guide food design.
Mariana A. Pires +4 more
doaj +1 more source
Multivariate analysis of sensory data of Vitis vinifera L. cv. Graciano during ripening. Correlation with the phenolic composition of the grape skins [PDF]
, 2011 The aim of this work was to evaluate sensory changes in grape skins during ripening and to obtain a correlation with their phenolic composition.
Escribano Bailón, María Teresa +3 more
core +3 more sources
Effect of dried leaves of Leucaena leucocephala on rumen fermentation, rumen microbial population, and enteric methane production in crossbred heifers [PDF]
, 2020 The effects of dietary inclusion of dried Leucaena leucocephala leaves (DLL) on nutrient digestibility, fermentation parameters, microbial rumen population, and production of enteric methane (CH4) in crossbred heifers were evaluated.
Aguilar-Pérez, Carlos Fernando +6 more
core +1 more source
Wine Fining with Plant Proteins [PDF]
, 2019 : Fining treatments involve the addition of a substance or a mixture to wine, and are generally carried out in order to clarify, stabilize or modify the wine\u2019s organoleptic characteristics. Usually these fining agents will bind the target compound(s)
Curioni, Andrea +2 more
core +1 more source