wine mouthfeel
- You have accessRestricted accessDynamic Viscosity Levels of Dry Red and White Wines and Determination of Perceived Viscosity Difference ThresholdsLukas Danner, Jun Niimi, Yuxing Wang, Marcell Kustos, Richard A. Muhlack, Susan E. P. BastianAm J Enol Vitic. 2019 70: 205-211 ; DOI: 10.5344/ajev.2018.18062Lukas Danner1The University of Adelaide, School of Agriculture, Food and Wine, Waite Campus, PMB 1, Glen Osmond, Adelaide, South Australia 5064, AustraliaJun Niimi1The University of Adelaide, School of Agriculture, Food and Wine, Waite Campus, PMB 1, Glen Osmond, Adelaide, South Australia 5064, AustraliaYuxing Wang1The University of Adelaide, School of Agriculture, Food and Wine, Waite Campus, PMB 1, Glen Osmond, Adelaide, South Australia 5064, AustraliaMarcell Kustos1The University of Adelaide, School of Agriculture, Food and Wine, Waite Campus, PMB 1, Glen Osmond, Adelaide, South Australia 5064, AustraliaRichard A. Muhlack1The University of Adelaide, School of Agriculture, Food and Wine, Waite Campus, PMB 1, Glen Osmond, Adelaide, South Australia 5064, AustraliaSusan E. P. Bastian1The University of Adelaide, School of Agriculture, Food and Wine, Waite Campus, PMB 1, Glen Osmond, Adelaide, South Australia 5064, Australia