Sensory transfer between handfeel touch and mouthfeel: A guide for developing a tool to describe mouthfeel properties of red wines
The importance of mouthfeel in the comprehensive evaluation of red wine quality is widely acknowledged; however, instruments that are capable of differentiating between wines based on this attribute are scarce. The objective of this study was to develop handfeel touch reference materials that can b...
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| 主要な著者: | , , , , , , |
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| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
International Viticulture and Enology Society
2025-03-01
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| シリーズ: | OENO One |
| 主題: | |
| オンライン･アクセス: | https://oeno-one.eu/article/view/8395 |
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