Open AccessThe influence of pH and late microoxygenation on sourness, bitterness and astringency of red wine
Author(s) -
Katrina Müller,
Erick Picou,
JeanMarc Souquet,
Michel Moutounet,
Véronique Cheynier,
Alain Samson
Publication year - 2007
Publication title -
hal (le centre pour la communication scientifique directe)
Language(s) - English
Resource type - Conference proceedings
Subject(s) - wine , chemistry , tartaric acid , tannin , sweetness , food science , aqueous solution , potassium , food additive , citric acid , organic chemistry , taste