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Taste and mouth-feel properties of different types of tannin-like polyphenolic compounds and anthocyanins in wine |
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| Authors: | Stéphane Vidal Leigh Francis Ann Noble Véronique Cheynier |
| Institution: | a The Australian Wine Research Institute, P.O. Box 197, Glen Osmond SA 5064, Australia b Cooperative Research Centre for Viticulture, P.O. Box 154, Glen Osmond SA 5064, Australia c University of Davis, Davis CA, USA d Unité Mixte de Recherche Sciences pour l’Oenologie, INRA, 2, place Viala, 34060 Montpellier cedex, France |
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