Dynamic sensory description of Rioja Alavesa red wines made by different winemaking practices by using Temporal Dominance of Sensations-Reference-Cited by-同舟云学术

Dynamic sensory description of Rioja Alavesa red wines made by different winemaking practices by using Temporal Dominance of Sensations

Published:2015-12-23 Issue:10 Volume:96 Page:3492-3499
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Etaio Iñaki¹,Meillon Sophie²³⁴,Pérez-Elortondo Francisco J¹,Schlich Pascal²³⁴

Affiliation:

1. Laboratorio de Análisis Sensorial Euskal Herriko Unibertsitatea (LASEHU), Department of Pharmacy and Food Sciences, Lascaray Research Center; Universidad del País Vasco - Euskal Herriko Unibertsitatea - University of the Basque Country (UPV/EHU); Unamuno etorbidea, 3 01006 Vitoria-Gasteiz Spain

2. INRA; UMR 1324 Centre des Sciences du Goût et de l'Alimentation; 17 rue Sully F-21000 Dijon France

3. Université de Bourgogne UMR Centre des Sciences du Goût et de l'Alimentation; 17 rue Sully F-21000 Dijon France

4. CNRS; UMR 6265 Centre des Sciences du Goût et de l'Alimentation; 17 rue Sully F-21000 Dijon France

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference39 articles.

1. Caratteristiche di vini ottenuti mediante macerazione carbonica;Carnacini;L'enotecnico,1985

2. Nouvelle méthode de vinification;Flanzy;Cr Acad Sci,1935

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