Are pyranoanthocyanins involved in sensory effect in red wines?
During the wine-making process and ageing, the formation of various groups of pyranoanthocyanins leads to enhance and to stabilize the red wine colour. Although their chemical properties and their formation kinetics have been well-described, data about their sensory impact are scarce. Micro-oxygenat...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
EDP Sciences
2016-01-01
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| Series: | BIO Web of Conferences |
| Online Access: | http://dx.doi.org/10.1051/bioconf/20160702007 |