Wine characteristics: astringency (tasting and tests), classical parameters, polyphenols (focused on tannins), oligosaccharides and polysaccharides

Name: Wine characteristics: astringency (tasting and tests), classical parameters, polyphenols (focused on tannins), oligosaccharides and polysaccharides
Creator: L’Institut National de la Recherche Agronomique (INRA); L’Institut Français de la Vigne et du Vin (ITV)
Published: 2021-10-31 16:56:35
License: 暂无描述

DataCite Commons2021-10-31 更新2024-07-03 收录

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资源简介：

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.

提供机构：

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

创建时间：

2015-06-08