Sensory profile and check-all-that-apply (cata) as tools for evaluating and characterizing syrah wines aged with oak chips

Author:

Alencar Natália Manzatti MachadoORCID,Ribeiro Tatiane Godoy,Barone BrunaORCID,Barros Ana Paula André,Marques Aline Telles Biasoto,Behrens Jorge Herman

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

FACEPE

Publisher

Elsevier BV

Subject

Food Science

Reference67 articles.

1. Influence of maceration time on phenolic compounds and antioxidant activity of the Syrah must and wine;Alencar;Journal of Food Biochemistry,2018

2. A Demanda por Vinho no Brasil : elasticidades no consumo das famílias e;Almeida;Revista de Economia e Sociologia Rural,2015

3. Wine an introduction (2nd.);Amerine,1984

4. Les pratiques de consommation du vin : rôle des représentations et des situations de consommation;Amine,2007

5. Comparison of consumer-based methodologies for sensory characterization: Case study with four sample sets of powdered drinks;Antúnez;Food Quality and Preference,2017

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