mouthfeel
- You have accessRestricted accessChemical and Sensory Effects of Saignée, Water Addition, and Extended Maceration on High Brix MustJames F. Harbertson, Maria S. Mireles, Eric D. Harwood, Karen M. Weller, Carolyn F. RossAm J Enol Vitic. 2009 60: 450-460 ; DOI: 10.5344/ajev.2009.60.4.450James F. Harbertson1School of Food Science, Washington State University, IAREC, 24106 N. Bunn Rd., Prosser, WA 99350, and 2School of Food Science, Washington State University, FSHN, Pullman, WA 99164.Maria S. Mireles1School of Food Science, Washington State University, IAREC, 24106 N. Bunn Rd., Prosser, WA 99350, and 2School of Food Science, Washington State University, FSHN, Pullman, WA 99164.Eric D. Harwood1School of Food Science, Washington State University, IAREC, 24106 N. Bunn Rd., Prosser, WA 99350, and 2School of Food Science, Washington State University, FSHN, Pullman, WA 99164.Karen M. Weller1School of Food Science, Washington State University, IAREC, 24106 N. Bunn Rd., Prosser, WA 99350, and 2School of Food Science, Washington State University, FSHN, Pullman, WA 99164.Carolyn F. Ross1School of Food Science, Washington State University, IAREC, 24106 N. Bunn Rd., Prosser, WA 99350, and 2School of Food Science, Washington State University, FSHN, Pullman, WA 99164.
- You have accessRestricted accessThe Effect of Ethanol Concentration on the Temporal Perception of Viscosity and Density in White WineG. J. Pickering, D. A. Heatherbell, L. P. Vanhanen, M. F. BarnesAm J Enol Vitic. 1998 49: 306-318 ; DOI: 10.5344/ajev.1998.49.3.306G. J. PickeringNational Wine and Grape Industry Centre, Charles Sturt University, P.O. Box 588, Wagga Wagga, NSW 2678, AustraliaD. A. HeatherbellL. P. Vanhanen