Sensory methodology developed for the investigation of Sciaccarello wine concept

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...

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Bibliographic Details
Main Authors: Mathieu Candelon, Jordi Ballester, Nathalie Uscidda, Jean Blanquet, Yves Le Fur
Format: Article
Language:English
Published: International Viticulture and Enology Society 2004-06-01
Series:OENO One
Subjects:
red wine
sensory analysis
sensory space
Sciaccarello
Online Access:https://oeno-one.eu/article/view/924

Internet

https://oeno-one.eu/article/view/924

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