cff-version: 1.2.0
abstract: "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."
authors:
  - family-names: Boulet
    given-names: J.C.
    orcid: "https://orcid.org/0000-0002-8569-3007"
  - family-names: Trarieux
    given-names: C.
  - family-names: Souquet
    given-names: J.M.
  - family-names: Caille
    given-names: S.
  - family-names: Samson
    given-names: A.
  - family-names: Williams
    given-names: P.
  - family-names: Doco
    given-names: T.
  - family-names: Cheynier
    given-names: V.
title: "Wine characteristics: astringency (tasting and tests), classical parameters, polyphenols (focused on tannins), oligosaccharides and polysaccharides"
keywords:
version: 1
identifiers:
  - type: doi
    value: 10.4121/uuid:d68d5ca7-41c0-410b-b3ad-89bc1a85396f
license: 4TU General Terms of Use
date-released: 2015-06-08