Sensory characterization of the astringency of commercial Uruguayan Tannat wines

Gespeichert in:

Autor*in:	Vidal, Leticia [verfasserIn] Antúnez, Lucía Giménez, Ana Medina, Karina Boido, Eduardo Ares, Gastón

Format:	Artikel
Sprache:	Englisch

Erschienen:	2017

Rechteinformationen:	Nutzungsrecht: © Elsevier Ltd

Schlagwörter:	CATA questions Tannat Astringency Time intensity Wine

Übergeordnetes Werk:	Enthalten in: Food research international - Barking : Elsevier Science Publ., 1992, 102(2017), Seite 425-434
Übergeordnetes Werk:	volume:102 ; year:2017 ; pages:425-434

Links:	Volltext Link aufrufen

DOI / URN:	10.1016/j.foodres.2017.09.022

Katalog-ID:	OLC1999118545

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Sensory characterization of the astringency of commercial Uruguayan Tannat wines

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