Sensory methodology developed for the investigation of Sciaccarello wine concept
The aim of the present work was to underline the existence of a sensory space relevant to Sciaccarello wines. Twenty-eight wines were selected for viticultural and enological characteristics, using 1/2 Sciaccarello/Non- Sciaccarello ratio. Sensory analyses (orthonasal then overall perceptions) were...
Gorde:
| Egile Nagusiak: | , , , , |
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| Formatua: | Artigo |
| Hizkuntza: | Inglês |
| Argitaratua: |
International Viticulture and Enology Society
2004-06-01
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| Saila: | OENO One |
| Gaiak: | |
| Sarrera elektronikoa: | https://oeno-one.eu/article/view/924 |
| Etiketak: |
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