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Astringent Gallic Acid in Red Wine Regulates Mechanisms of Gastric Acid Secretion via Activation of Bitter Taste Sensing Receptor TAS2R4 | Journal of Agricultural and Food Chemistry
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Changes in Red Wine Composition during Bottle Aging: Impacts of Grape Variety, Vineyard Location, Maturity, and Oxygen Availability during Aging | Journal of Agricultural and Food Chemistry
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PDF) Impact of wine glasses for sensory evaluation
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Thermal Inactivation of Wine Spoilage Yeasts to Validate Steam Sanitation Protocols in Wineries | Food Safety
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