Development of a new sensory analysis methodology for predicting wine aging potential. Application to champagne reserve wines-Reference-Cited by-同舟云学术

Development of a new sensory analysis methodology for predicting wine aging potential. Application to champagne reserve wines

Published:2021-12 Issue: Volume:94 Page:104316
ISSN:0950-3293
Container-title:Food Quality and Preference
language:en
Short-container-title:Food Quality and Preference

Author:

Le Menn N.,Marchal R.,Demarville D.,Casenave P.,Tempere S.,Campbell – Sills H.,de Revel G.,Marchand S.

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Food Science

Reference56 articles.

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