A PROCEDURE OF SENSORY EVALUATION FOR DESCRIBING THE AROMA PROFILE OF SINGLE GRAPE VARIETY WINES-Reference-Cited by-同舟云学术

A PROCEDURE OF SENSORY EVALUATION FOR DESCRIBING THE AROMA PROFILE OF SINGLE GRAPE VARIETY WINES

Published:2008-12 Issue:6 Volume:23 Page:817-834
ISSN:0887-8250
Container-title:Journal of Sensory Studies
language:en
Short-container-title:

Author:

CARLUCCI ANGELA,MONTELEONE ERMINIO

Publisher

Wiley

Subject

Sensory Systems,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-459X.2008.00189.x/fullpdf

Reference23 articles.

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3. Statistical validation of sensory data: A study on wine;CARLUCCI;J. Sci. Food Agric,2001

4. Descriptive analysis of three white wine varieties from Penedès;DE LA PRESA-OWENS;Am. J. Enol. Vitic,1995

5. Ultrafiltration of wine: Effect of ultrafiltration on the aroma and flavor characteristics of white Riesling and Gewürztraminer wines;FLORES;Am. J. Enol. Vitic,1991

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