A ‘Mouth-feel Wheel’: terminology for communicating the mouth-feel characteristics of red wine
Author:
Publisher
Wiley
Subject
Horticulture
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1755-0238.2000.tb00180.x/fullpdf
Reference5 articles.
1. R. Gawel, P.G. Iland, and I.L. Francis (2000 ) Characterizing the astringency of red wine: A case study. Submitted to the Journal of Food Quality and Preference.
2. THE USE OF LANGUAGE BY TRAINED AND UNTRAINED EXPERIENCED WINE TASTERS
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