Variation of wine preference amongst consumers is influenced by the composition of salivary proteins
Abstract The preferences of consumers for different flavours and aromas in wine are varied and may be explained by inherent factors such as cultural background, wine education and personal taste of the wine consumer. Wine flavour, as perceived in the mouth, includes aroma compounds released through...
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Nature Portfolio
2023-09-01
|
| Series: | npj Science of Food |
| Online Access: | https://doi.org/10.1038/s41538-023-00222-1 |