Astringency subqualities and sensory perception of Tuscan Sangiovese wines
Aim: The Sangiovese grape cultivar is at the basis of the most well-known Italian wines produced in the Tuscany region. However, little is known about the sensory characteristics of Tuscan Sangiovese wines, and the diversity in astringency subqualities has never been investigated. In this study we...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
International Viticulture and Enology Society
2020-02-01
|
| Series: | OENO One |
| Subjects: | |
| Online Access: | https://oeno-one.eu/article/view/2523 |