%0 Generic
%A Boulet, J.C.
%A Trarieux, C.
%A Souquet, J.M.
%A Caille, S.
%A Samson, A.
%A Williams, P.
%A Doco, T.
%A Cheynier, V.
%D 2015
%T Wine characteristics: astringency (tasting and tests), classical parameters, polyphenols (focused on tannins), oligosaccharides and polysaccharides
%U https://data.4tu.nl/articles/dataset/Wine_characteristics_astringency_tasting_and_tests_classical_parameters_polyphenols_focused_on_tannins_oligosaccharides_and_polysaccharides/12716300/1
%R 10.4121/uuid:d68d5ca7-41c0-410b-b3ad-89bc1a85396f
%K agricultural research
%K astringency
%K bovine serum albumine
%K food chemistry
%K multiple linear regression
%K oligosaccharides
%K polyphenols
%K polysaccharides
%K sensor analysis
%K wine
%X 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.
%I L’Institut National de la Recherche Agronomique (INRA); L’Institut Français de la Vigne et du Vin (ITV)