Sensory properties of premium Spanish red wines and their implication in wine quality perception
Author:
Publisher
Wiley
Subject
Horticulture
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1755-0238.2010.00115.x/fullpdf
Reference26 articles.
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2. Prediction of Italian red wine sensory descriptors from electronic tongue and spectrophotometric measurements by means of genetic algorithm regression models;Buratti;Food Chemistry,2007
3. Comparison of conventional descriptive analysis and a citation frequency-based descriptive method for odor profiling: a case of Burgundy Pinot Noir wines;Campo;Food Quality and Preference,2010
4. Aroma properties of young Spanish monovarietal white wines: a study using sorting task, list of terms and frequency of citation;Campo;Australian Journal of Grape and Wine Research,2008
5. Comparison of procedures for reducing astringency carry-over effects in evaluation of red wines;Colonna;Australian Journal of Grape and Wine Research,2004
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