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Perceived minerality in wine: a sensory reality?
Centre des Sciences du Goût et de l’Alimentation, Dijon, France; IUVV Jules Guyot, Université de Bourgogne, Dijon, France.
Centre des Sciences du Goût et de l’Alimentation, Dijon, France.ORCID iD: 0000-0003-2606-9455
Centre des Sciences du Goût et de l’Alimentation, Dijon, France; IUVV Jules Guyot, Université de Bourgogne, Dijon, France.
Centre des Sciences du Goût et de l’Alimentation, Dijon, France; AGROSUP Dijon, Dijon, France.
2014 (English)In: Wine & Viticulture Journal, ISSN 1838-6547, Vol. 29, no 4, p. 30-33Article in journal (Refereed) Published
Place, publisher, year, edition, pages
Winetitles Media , 2014. Vol. 29, no 4, p. 30-33
Keywords [en]
Aroma, assess, Blind, Chemical, cluster, Compounds, Conditions, Descriptor, Experts, exports, Judged, judging, Mineral, Minerality, Modalities, Mouthfeel, Nose, Nose-clip, Orthonasal, Palate, Panels, Perceived, perception, Questionnaire, Reality, Relationships, Representation, Research, Samples, Sensorially, Sensory, Sociological, Sulfur, Taste, Tasting, Wine, Winemaking
National Category
Food Engineering
Identifiers
URN: urn:nbn:se:oru:diva-94151OAI: oai:DiVA.org:oru-94151DiVA, id: diva2:1592131
Available from: 2021-09-08 Created: 2021-09-08 Last updated: 2021-09-09Bibliographically approved

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Mihnea, Mihaela

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