Influence of production method on the sensory profile and consumer acceptance of Australian sparkling white wine styles
Author:
Affiliation:
1. School of Agriculture, Food and Wine; The University of Adelaide, Waite Campus; Glen Osmond SA 5064 Australia
2. School of Psychology; Charles Sturt University; Wagga Wagga NSW 2678 Australia
Funder
Wine Australia
Publisher
Wiley
Subject
Horticulture
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/ajgw.12277/fullpdf
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3. Influence of variety and aging on foaming properties of sparkling wine (cava) 2;Andrés-Lacueva;Journal of Agricultural and Food Chemistry,1997
4. Volatile profiles of sparkling wines obtained by three extraction methods and gas chromatography-mass spectrometry (GC-MS) analysis;Bosch-Fusté;Food Chemistry,2007
5. Identification of some foam-active compounds in Champagne base wines;Brissonet;American Journal of Enology and Viticulture,1991
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