Evaluation of French and New Zealand Sauvignon wines by experienced French wine assessors

Author:

Parr Wendy V.,Valentin Dominique,Green James A.,Dacremont Catherine

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Food Science

Reference37 articles.

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2. From prototypes to caricatures: Geometric models for concept typicality;Ameel;Journal of Memory and Language,2006

3. ASTM (1986). Physical requirement guidelines for sensory evaluation laboratories. ASTM STP 913. Philadelphia: ASTM Publications.

4. The role of olfaction in the elaboration and use of the Chardonnay wine concept;Ballester;Food Quality and Preference,2005

5. Conceptual vs. perceptual wine spaces: Does expertise matter?;Ballester;Food Quality and Preference,2008

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