TY  - JOUR 
AU  - Lopez, R.
AU  - Mateo Vivaracho, Laura María
AU  - Cacho, J.
AU  - Ferreira, V.
PY  - 2007
SN  - 0022-1147
UR  - https://uvadoc.uva.es/handle/10324/73735
AB  - A procedure for the general taste dilution analysis (TDA) of wine has been optimized and applied to characterize the tastants of 5 different wines. Samples are concentrated first by vacuum distillation at 20 °C to obtain a dearomatized concentrate....
LA  - eng
PB  - Wiley
KW  - astringency
KW  - HPLC
KW  - taste dilution analysis
TI  - Optimization and Validation of a Taste Dilution Analysis to Characterize Wine Taste
DO  - 10.1111/j.1750-3841.2007.00424.x
ER  -