Contribution of the Temporal Dominance of Sensations (TDS) method to the sensory description of subtle differences in partially dealcoholized red wines

Author:

Meillon S.,Urbano C.,Schlich P.

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Food Science

Reference21 articles.

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2. Rising alcohol levels in wine – is this a cause for concern?;Conibear;AIM Digest,2006

3. The effect of ethanol, catechin concentration, and pH on sourness and bitterness of wine;Fischer;American Journal of Enology and Viticulture,1994

4. Effect of pH, ethanol and acidity on astringency and bitterness of grape seed tannin oligomers in model wine solution;Fontoin;Food Quality and Preference,2008

5. The influence of interactions between major white wine components on the aroma, flavour and texture of model white wine;Jones;Food Quality and Preference,2008

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