Sensory evaluation of Protected Designation of origin Wines: Development of olfactive descriptive profile and references
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference72 articles.
1. The role of olfaction in the elaboration and use of the Chardonnay wine concept;Ballester;Food Quality and Preference,2005
2. Exploring minerality in wine;Ballester;Australian Journal of Grape and Wine Research,2013
3. Yeasts and their metabolic impact on wine flavour;Capece,2019
4. A procedure of sensory evaluation for describing the aroma profile of single grape variety wines;Carlucci;Journal of Sensory Studies,2008
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1. Controlling sensory analysis results: tools and importance in assessor selection. Case study: PROVA-ALABE proficiency test;Ciência e Técnica Vitivinícola;2024
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