Olfactory specificity of red- and black-berry fruit aromas in red wines and contribution to the red Bordeaux wine concept
Aims: The first aim of this investigation was to determine whether red- and black-berry fruit aromas were specific to red wines. The second aim was to study their contribution to the red Bordeaux wine concept. Methods and results: In experiment 1, red wines were presented to expert assessors in dark...
Guardat en:
| Autors principals: | , , , |
|---|---|
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
International Viticulture and Enology Society
2010-03-01
|
| Col·lecció: | OENO One |
| Matèries: | |
| Accés en línia: | https://oeno-one.eu/article/view/1457 |
| Etiquetes: |
Sense etiquetes, Sigues el primer a etiquetar aquest registre!
|