Evaluation of the Effect of a Grape Seed Tannin Extract on Wine Ester Release and Perception Using In Vitro and In Vivo Instrumental and Sensory Approaches

This study aimed to systematically evaluate the effect of a commercial grape seed tannin extract (GSE) fully characterized (53% monomers, 47% procyanidins) on wine ester release and perception using a global approach. The behavior of two esters (ethyl hexanoate, ethyl decanoate) was studied in a con...

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Detalles Bibliográficos
Autores principales: Muñoz-González, Carolina, Criado, Celia, Pérez-Jiménez, María, Pozo-Bayón, María Ángeles
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7824827/
https://www.ncbi.nlm.nih.gov/pubmed/33466484
http://dx.doi.org/10.3390/foods10010093

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7824827/
https://www.ncbi.nlm.nih.gov/pubmed/33466484
http://dx.doi.org/10.3390/foods10010093

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