Wine characteristics: astringency (tasting and tests), classical parameters, polyphenols (focused on tannins), oligosaccharides and polysaccharides
datasetposted on 08.06.2015 by J.C. Boulet, C. Trarieux, J.M. Souquet, S. Caille, A. Samson, P. Williams, T. Doco, V. Cheynier
Datasets usually provide raw data for analysis. This raw data often comes in spreadsheet form, but can be any collection of data, on which analysis can be performed.
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.