Richard Gawel, Alex Schulkin, Martin Day, Alice Barker, Paul A. Smith
Abstract
The bitterness of white wine has traditionally been attributed to phenolics. However, phenolics in white wines comprise a diverse group of compounds. Two studies have shown which phenolics contribu...
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The bitterness of white wine has traditionally been attributed to phenolics. However, phenolics in white wines comprise a diverse group of compounds. Two studies have shown which phenolics contribu...
Key concepts: Mouthfeel, White Wine, Wine, Food science, White (mutation), Chemistry, Alcohol, Organic chemistry