Exploring Olfactory–Oral Cross-Modal Interactions through Sensory and Chemical Characteristics of Italian Red Wines
This work aimed at investigating red wine olfactory–oral cross-modal interactions, and at testing their impact on the correlations between sensory and chemical variables. Seventy-four Italian red whole wines (WWs) from 10 varieties, and corresponding deodorized wines (DWs), were evaluated by sensory...
Main Authors: | Elisabetta Pittari, Luigi Moio, Panagiotis Arapitsas, Andrea Curioni, Vincenzo Gerbi, Giuseppina Paola Parpinello, Maurizio Ugliano, Paola Piombino |
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Format: | Article |
Language: | English |
Published: |
MDPI AG
2020-10-01
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Series: | Foods |
Subjects: | |
Online Access: | https://www.mdpi.com/2304-8158/9/11/1530 |
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