Oral Wine Texture Perception and Its Correlation with Instrumental Texture Features of Wine-Saliva Mixtures

Unlike solid food, texture descriptors in liquid food are scarce, and they are frequently reduced to the term viscosity. However, in wines, apart from viscosity, terms, such as astringency, body, unctuosity and density, help describe their texture, relating the complexity and balance among their che...

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Bibliographic Details
Main Authors: Laura Laguna, María Dolores Álvarez, Elena Simone, Maria Victoria Moreno-Arribas, Begoña Bartolomé
Format: Article
Language:English
Published: MDPI AG 2019-06-01
Series:Foods
Subjects:
Online Access:https://www.mdpi.com/2304-8158/8/6/190