Colour as a driver of Pinot noir wine quality judgments: An investigation involving French and New Zealand wine professionals-Reference-Cited by-同舟云学术

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Colour as a driver of Pinot noir wine quality judgments: An investigation involving French and New Zealand wine professionals

Published:2016-03 Issue: Volume:48 Page:251-261
ISSN:0950-3293
Container-title:Food Quality and Preference
language:en
Short-container-title:Food Quality and Preference

Author:

Valentin Dominique,Parr Wendy V.,Peyron Dominique,Grose Claire,Ballester Jordi

Funder

Trimble Agricultural Travel Fellowship

Plant and Food Research Institute

NZ Wine Growers

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Food Science

Reference36 articles.

1. Physical requirement guidelines for sensory evaluation laboratories, ASTM STP 913;ASTM,1986

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

3. Comparison of conventional descriptive analysis and a citation frequency-based descriptive method for odor profiling: An application to Burgundy Pinot noir wines;Campo;Food Quality and Preference,2010

4. The dimensions of wine quality;Charters;Food Quality and Preference,2007

5. Color as a factor in food choice;Clydesdale;Critical Reviews in Food Science and Nutrition,1993

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