Application of sensory analysis to champagne wine characterisation and discrimination

Food Quality and Preference

Volumn 10, Issue 2, 1999, Pages 101-107

  Vannier, Annie ^a   Brun, Olivier X ^a   Feinberg, Max H ^b  

^a 51200   (France)

^b 16 R C   (France)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0000658817     PISSN: 09503293     EISSN: None     Source Type: Journal    
DOI: 10.1016/s0950-3293(98)00047-0     Document Type: Article

References (14)

1. ISO 2603 (1983). Booths for simultaneous interpretation - general characteristics and equipment. Geneva, Switzerland: ISO.
2. ISO 3591 (1977). Sensory analysis - apparatus - Wine-tasting glass. Geneva, Switzerland: ISO.
3. ISO 5496 (1992). Sensory analysis - methodology - initiation and training of assessors in the detection and recognition of odours. Geneva, Switzerland: ISO.
4. Berglund B., Berglund U., Lindwall T., Svensson L.T. A quantitative principle of perceived intensity summation in odours mixtures. J. Exper. Psychol. 100:1973;29-38.
5. Daget, N. (1974). Profile sensory evaluation of chocolates. 1st Internat. Kongress über Kakao und Schokoladeforschung, München, Germany.
6. ISHA (1990). Evaluation sensorielle: manuel méthodologique. Cachan, France: SSHA, Lavoisier Tec&Doc.
7. Le Cloirec P., Gueux M., Paillard H., & Anselme C. (1991). Sources de composés organiques volatils et examen des pollutions odorantes. In G. Martin & P. Laffort (Eds.), Odeurs & désodorisation dans l'Environnement (pp. 247-264). Cachan, France: Lavoisier.
8. Meilgaard, M., Civille, G.V., & Carr, B.T. (1991). Sensory evaluation techniques (2nd ed.) (pp. 262-268). Boca Raton, FL: CRC Press.
9. Noble A.C., Williams A.A., Langron S.P. Descriptive analysis and quality ratings of 1976 wines from four Bordeaux communes. Journal of the Science of Food and Agriculture. 35:1984;88-98.
10. Piggott J.R., Jardine S.P. Descriptive sensory analysis of whisky flavour. Journal of the Institute of Brewing. 85:1979;82-85.
11. Schlich, P., Issanchou, S. (1990). Les méthodes de profils et leurs alternatives. 1ères journées agro-industrie & méthodes statistiques, Angers, 254-272.
12. Stone H., Sidel J.L., Oliver S., Woolsey A., Singleton C. Sensory evaluation by quantitative descriptive analysis. Food Technology. 28(11):1974;24-34.
13. Udé L., Moulin J.P., Barberot M., Thuillier B., Danzart M., Trecourt P. Mise au point d'une méthode d'analyse sensorielle des Champagnes. Sci. Aliments. 4, III:1984;111-116.
14. Williams A.A., Langron S.P. The use of free-choice profiling for the evaluation of commercial ports. Journal of the Science of Food and Agriculture. 35:1984;558-568.