J.C. Boulet; C. Trarieux; J.M. Souquet; S. Caille; A. Samson et. al. (2015): Wine characteristics: astringency (tasting and tests), classical parameters, polyphenols (focused on tannins), oligosaccharides and polysaccharides. Version 1. 4TU.ResearchData. dataset. https://doi.org/10.4121/uuid:d68d5ca7-41c0-410b-b3ad-89bc1a85396f

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Categories

• Food Sciences
• Artificial Intelligence and Image Processing

Keywords

agricultural research astringency bovine serum albumine food chemistry multiple linear regression oligosaccharides polyphenols polysaccharides sensor analysis wine

Licence

4TU General Terms of Use

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by J.C. Boulet , C. Trarieux, J.M. Souquet, S. Caille, A. Samson, P. Williams, T. Doco, V. Cheynier

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.

History

• 2015-06-08 first online, published, posted

Publisher

L’Institut National de la Recherche Agronomique (INRA); L’Institut Français de la Vigne et du Vin (ITV)

Format

media types: application/pdf

References

• http://authors.elsevier.com/sd/article/S0308814615007979