Computer analysis of the sensory qualities of red wines as a method to optimize their blend formulation
Author:
Funder
Ministry of Education and Science of the Russian Federation
Russian Foundation for Basic Research
Publisher
Elsevier BV
Subject
Multidisciplinary
Reference21 articles.
1. Flavoured wine – fad, fashion or trend?;Wilson,2016
2. How blending affects the sensory and chemical properties of red wine;Hopfer;Am. J. Enol. Vitic.,2012
3. Constrained global optimization for wine blending;Vismara;Constraints,2016
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