**Chapter 14**

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Advances in Grape and Wine Biotechnology

[67] Ferrer-Gallego R, Hernández-Hierro JM, Rivas-Gonzalo JC, Escribano-Bailón MT. Sensory evaluation of bitterness and astringency sub-qualities of wine phenolic compounds: Synergistic effect and modulation by aromas. Food Research International. 2014;62:

[68] Sáenz-Navajas M, Campo E, Fernández-Zurbano P, Valentin D, Ferreira V. An assessment of the effects of wine volatiles on the perception of taste and astringency in wine. Food Chemistry. 2010;121:1139-1149

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