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

Dataset

• Food Sciences
• Artificial Intelligence and Image Processing

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

4TU General Terms of Use

RefWorks, BibTeX, Reference Manager, Endnote, DataCite, NLM, DC, CFF

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.

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

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

media types: application/pdf

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