Trained and consumer panel evaluation of sparkling wines sweetened to brut or demi sec residual sugar levels with three different sugars-Reference-Cited by-同舟云学术

Trained and consumer panel evaluation of sparkling wines sweetened to brut or demi sec residual sugar levels with three different sugars

Published:2017-09 Issue: Volume:99 Page:173-185
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

McMahon Kenneth M.,Diako Charles,Aplin Jesse,Mattinson D. Scott,Culver Caleb,Ross Carolyn F.^ORCID

Publisher

Elsevier BV

Subject

Food Science

Reference64 articles.

1. Acids and the acid taste. I. The effect of pH and titratable acidity;Amerine;American Journal of Enology and Viticulture,1965

2. Food chemistry;Belitz,2009

3. Evaluation of threshold and minimum difference concentrations for various constituents of wines. I. Water solutions of pure substances;Berg;Journal of Food Technology,1955

4. Sweetness acceptance of novices, experienced consumers and winemakers in Hunter Valley Semillon wines;Blackman;Food Quality and Preference,2010

5. Dynamic sensory characterization of cosmetic creams during application using temporal check-all-that-apply (TCATA) questions;Boinbaser;Food Quality and Preference,2015

Cited by 21 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. The insights into sour flavor and organic acids in alcoholic beverages;Food Chemistry;2024-12

2. A consumer evaluation of salt‐reduced tomato soup and vegetable juice made with grape pomace;Journal of Food Science;2024-02-23

3. Understanding Sparkling Wine Consumers and Purchase Cues: A Wine Involvement Perspective;Beverages;2024-02-16

4. Application of 1H NMR metabolomics analysis to sparkling wines aged with different types of sugar added to the liqueur de dosage;Journal of Food Composition and Analysis;2024-01

5. Innovations in Sparkling Wine Production: A Review on the Sensory Aspects and the Consumer’s Point of View;Beverages;2023-09-15