DatasetWine characteristics: astringency (tasting and tests), classical parameters, polyphenols (focused on tannins), oligosaccharides and polysaccharides

?titleWine characteristics: astringency (tasting and tests), classical parameters, polyphenols (focused on tannins), oligosaccharides and polysaccharides
?creatororcidJ.C. Boulet
?creatorC. Trarieux
?creatorJ.M. Souquet
?creatorS. Caille
?creatorA. Samson
?creatorP. Williams
?creatorT. Doco
?creatorV. Cheynier
?date accepted2015-06-08
?date created2015
?date published2015
?description
The aim was to find a fast method to estimate red wines astringencies. The datasets contains the following parameters measured for 21 wines: astringencies assessed by sensory analysis or by specific tests such as BSA and MC; classical wine analysis; polyphenols analysis focused on tannins; oligosaccharides; polysaccharides (RGII, mannoproteins, polysaccharides rich in arabinose and galactose); and the absorbances at two wavelengths: 230 and 280 nm.
?languageen
?publisherL’Institut National de la Recherche Agronomique (INRA); L’Institut Français de la Vigne et du Vin (ITV)
?subjectagricultural research ● astringency ● bovine serum albumine ● food chemistry ● multiple linear regression ● oligosaccharides ● polyphenols ● polysaccharides ● sensor analysis ● wine
? ▲ in collection
?related publicationnew windowauthors.elsevier.com/sd/article/S0308814615007979
DATA
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astringence_v12_plus.pdf (application/pdf)
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