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Taste and Mouthfeel Properties of Red Wines Proanthocyanidins and Their Relation to the Chemical Composition
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Outgoing claims: the papers this work cites, builds on, or argues with.
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Taste and mouth-feel properties of different types of tannin-like polyphenolic compounds and anthocyanins in wine
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Differentiation of proanthocyanidin tannins from seeds, skins and stems of grapes (Vitis vinifera) and heartwood of Quebracho (Schinopsis balansae) by matrix-assisted laser desorption/ionization time-of-flight mass spectrometry and thioacidolysis/liquid chromatography/electrospray ionization mass…
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Relationship between polyphenolic composition and some sensory properties in red wines using multiway analyses
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Characterization of taste-active fractions in red wine combining HPLC fractionation, sensory analysis and ultra performance liquid chromatography coupled with mass spectrometry detection
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Contribution of non-volatile and aroma fractions to in-mouth sensory properties of red wines: Wine reconstitution strategies and sensory sorting task
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Analysis of polymeric phenolics in red wines using different techniques combined with gel permeation chromatography fractionation
inferredcites →https://doi.org/10.1016/j.chroma.2006.06.026openalex-snapshot
Fractionation of red wine polyphenols by solid-phase extraction and liquid chromatography
inferredcites →https://doi.org/10.1016/j.foodchem.2010.01.061openalex-snapshot
An assessment of the effects of wine volatiles on the perception of taste and astringency in wine
inferredcites →https://doi.org/10.1016/j.foodchem.2012.03.060openalex-snapshot
Insights on the chemical basis of the astringency of Spanish red wines
inferredcites →https://doi.org/10.1016/j.foodqual.2007.08.004openalex-snapshot
Effect of pH, ethanol and acidity on astringency and bitterness of grape seed tannin oligomers in model wine solution
inferredcites →https://doi.org/10.1016/j.foodqual.2008.03.005openalex-snapshot
The influence of interactions between major white wine components on the aroma, flavour and texture of model white wine
inferredcites →https://doi.org/10.1016/j.jpba.2009.03.035openalex-snapshot
MALDI-TOF MS analysis of plant proanthocyanidins
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Development of brief methods to classify individuals by PROP taster status
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Oligomeric and polymeric procyanidins from grape seeds
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Use of an experimental design approach for evaluation of key wine components on mouth-feel perception
inferredcites →https://doi.org/10.1021/jf010661vopenalex-snapshot
Effect of Different Winemaking Technologies on Phenolic Composition in Tinta Miúda Red Wines
inferredcites →https://doi.org/10.1021/jf020746bopenalex-snapshot
Matrix-Assisted Laser Desorption/Ionization Time-of-Flight Mass Spectrometry of Heteropolyflavan-3-ols and Glucosylated Heteropolyflavans in Sorghum [Sorghum bicolor (L.) Moench]
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Monomeric, Oligomeric, and Polymeric Flavan-3-ol Composition of Wines and Grapes fromVitis viniferaL. Cv. Graciano, Tempranillo, and Cabernet Sauvignon
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New Method for Evaluating Astringency in Red Wine
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Chemical and Sensory Characterization of DOC Red Wines from Marche (Italy) Related to Vintage and Grape Cultivars
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Identification of the Astringent Taste Compounds in Black Tea Infusions by Combining Instrumental Analysis and Human Bioresponse
inferredcites →https://doi.org/10.1021/jf063232bopenalex-snapshot
Characterization ofVitis viniferaL. Cv. Carménère Grape and Wine Proanthocyanidins
inferredcites →https://doi.org/10.1021/jf0633950openalex-snapshot
Statistical Correlations between the In-Mouth Textural Characteristics and the Chemical Composition of Shiraz Wines
inferredcites →https://doi.org/10.1021/jf073031nopenalex-snapshot
Orosensory-Directed Identification of Astringent Mouthfeel and Bitter-Tasting Compounds in Red Wine
inferredcites →https://doi.org/10.1021/jf102546fopenalex-snapshot
Relationship between Nonvolatile Composition and Sensory Properties of Premium Spanish Red Wines and Their Correlation to Quality Perception
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High Molecular Weight Persimmon (Diospyros kaki L.) Proanthocyanidin: A Highly Galloylated, A-Linked Tannin with an Unusual Flavonol Terminal Unit, Myricetin
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Detailed Characterization of Proanthocyanidins in Skin, Seeds, and Wine of Shiraz and Cabernet Sauvignon Wine Grapes (Vitis vinifera)
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Sensory Properties of Wine Tannin Fractions: Implications for In-Mouth Sensory Properties
inferredcites →https://doi.org/10.1021/jf3044346openalex-snapshot
Relationship between the Sensory-Determined Astringency and the Flavanolic Composition of Red Wines
inferredcites →https://doi.org/10.1021/jf801742wopenalex-snapshot
Quantitative Reconstruction of the Nonvolatile Sensometabolome of a Red Wine
inferredcites →https://doi.org/10.1021/jf802301gopenalex-snapshot
Grape Variety Effect on Proanthocyanidin Composition and Sensory Perception of Skin and Seed Tannin Extracts from Bordeaux Wine Grapes (Cabernet Sauvignon and Merlot) for Two Consecutive Vintages (2006 and 2007)
inferredcites →https://doi.org/10.1021/jf903659topenalex-snapshot
Enhancement of Both Salivary Protein−Enological Tannin Interactions and Astringency Perception by Ethanol
inferredcites →https://doi.org/10.1021/jf904377popenalex-snapshot
Effects of the Nonvolatile Matrix on the Aroma Perception of Wine
inferredcites →https://doi.org/10.1021/jf970753dopenalex-snapshot
Separation of Grape and Wine Proanthocyanidins According to Their Degree of Polymerization
inferredcites →https://doi.org/10.1021/jf9805496openalex-snapshot
Study of Wine Tannin Oligomers by On-Line Liquid Chromatography Electrospray Ionization Mass Spectrometry
inferredcites →https://doi.org/10.1021/jf990029qopenalex-snapshot
Quantitative Fractionation of Grape Proanthocyanidins According to Their Degree of Polymerization
inferredcites →https://doi.org/10.1080/87559129.2012.660717openalex-snapshot
Contribution of Nonvolatile Composition to Wine Flavor
inferredcites →https://doi.org/10.1093/chemse/18.6.683openalex-snapshot
Derivation and evaluation of a semantic scale of oral sensation magnitude with apparent ratio properties
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Red wine astringency: a review
inferredcites →https://doi.org/10.1111/j.1755-0238.2000.tb00180.xopenalex-snapshot
A ‘Mouth-feel Wheel’: terminology for communicating the mouth-feel characteristics of red wine
inferredcites →https://doi.org/10.1111/j.1755-0238.2004.tb00005.xopenalex-snapshot
Comparison of procedures for reducing astringency carry-over effects in evaluation of red wines
inferredcites →https://doi.org/10.1111/j.1755-0238.2010.00115.xopenalex-snapshot
Sensory properties of premium Spanish red wines and their implication in wine quality perception
inferredcites →https://doi.org/10.1533/9781845691646.1.66openalex-snapshot
Taste–odour interactions in sweet taste perception
inferredcites →https://doi.org/10.5344/ajev.2006.57.4.481openalex-snapshot
Analysis of Tannins in Red Wine Using Multiple Methods: Correlation with Perceived Astringency
inferredcites →https://doi.org/10.5344/ajev.2008.59.2.153openalex-snapshot
Chemical and Sensory Evaluation of Astringency in Washington State Red Wines
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