Astringency is an important characteristic of red wine quality. The sensation is generally
thought to be produced by the interaction of wine tannins with salivary proteins and the …

This review is aimed at giving an overview of the current state of knowledge of nonvolatile
molecules with sensory activity in wine. For this purpose, nonvolatile molecules with known …

Conventional analysis, electronic senses and HS-SPME–GC–MS were applied to evaluate
the effects of pretreatment methods and leaching methods on jujube wine quality. Significant …

Wine quality study was carried out with 24 vintages of Cabernet-Sauvignon (CS) and 7
vintages of Merlot (M) produced by two different Bordeaux wine-growing areas …

Grape variety [Cabernet Sauvignon (CS) and Merlot (M)] effect on the proanthocyanidin
composition and sensory perception of wine grapes from Bordeaux vineyards for two …

Tannins are an important part of wine quality and are frequently added during winemaking.
Tannin additives and their impact on wine are poorly documented. This work sought to …

The effects of ethanol (8, 10, 12, 14, and 16% v/v), tannin (500, 1000, and 1500mg/L) and
fructose (200 and 2000mg/L) concentrations on the headspace of eight selected odorants …

Condensed tannins composed of epicatechin from monomer to octamer were isolated from
cacao (Theobroma cacao, L.) seeds and added to bovine serum albumin (BSA) individually …

The relationship between the proanthocyanidin profile and the perceived astringency was
assessed in 13 commercial Tempranillo red wines. The concentration and compositional …

The aim of this study was to explore the relationship between low molecular weight
compounds present in wines and their sensory contribution. Six young red wines were …