TY - DATA
T1 - Wine characteristics: astringency (tasting and tests), classical parameters, polyphenols (focused on tannins), oligosaccharides and polysaccharides
PY - 2015/06/08
AU - J.C. Boulet
AU - C. Trarieux
AU - J.M. Souquet
AU - S. Caille
AU - A. Samson
AU - P. Williams
AU - T. Doco
AU - V. Cheynier
UR - https://data.4tu.nl/articles/dataset/Wine_characteristics_astringency_tasting_and_tests_classical_parameters_polyphenols_focused_on_tannins_oligosaccharides_and_polysaccharides/12716300/1
DO - 10.4121/uuid:d68d5ca7-41c0-410b-b3ad-89bc1a85396f
KW - agricultural research
KW - astringency
KW - bovine serum albumine
KW - food chemistry
KW - multiple linear regression
KW - oligosaccharides
KW - polyphenols
KW - polysaccharides
KW - sensor analysis
KW - wine
N2 - 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.
ER -