How do consumers describe wine astringency?
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- 作者：Leticia Vidal ; lvidal@fq.edu.uy" class="auth_mail" title="E-mail the corresponding author ; Ana Gimé ; nez ; Karina Medina ; Eduardo Boido ; Gastó ; n Ares
- 关键词：Astringency ; Wine ; Free listing ; Involvement ; Check-all-that-apply
- 刊名：Food Research International
- 出版年：2015
- 出版时间：December 2015
- 年：2015
- 卷：78
- 期：Complete
- 页码：321-326
- 全文大小：339 K
文摘
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The terms used by consumers to describe wine astringency were identified.
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The most frequently mentioned terms were dry, rough and harsh.
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The majority of the terms of the Mouth-feel Wheel were not used by consumers.
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Involvement did not have a significant impact on consumers' astringency vocabulary.