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Volumn 49, Issue 7, 2003, Pages 332-336

Sensory evaluation and some acetate esters of bottle aged Chardonnay wines

Author keywords

Bottle aging; Chardonnay; Esters; Sensory analysis; White wine

Indexed keywords

VITACEAE; VITIS SP.;

EID: 0141453678     PISSN: 12141178     EISSN: None     Source Type: Journal    
DOI: 10.17221/4133-pse     Document Type: Article
Times cited : (4)

References (10)
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  • 5
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    • Kantz K., Singleton V.L. (1991): Isolation and determination of polymeric polyphenols in wines using Sephadex LH-20. Am. J. Enol. Vitic., 42: 309-316.
    • (1991) Am. J. Enol. Vitic. , vol.42 , pp. 309-316
    • Kantz, K.1    Singleton, V.L.2
  • 6
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    • A bitter-sweet beginning
    • Kinnamon S.C. (1996): A bitter-sweet beginning. Nature, 381: 737-738.
    • (1996) Nature , vol.381 , pp. 737-738
    • Kinnamon, S.C.1
  • 8
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    • The contribution of glycerol to perceived viscosity and sweetness in white wine
    • Noble A.C., Bursick G.F. (1984): The contribution of glycerol to perceived viscosity and sweetness in white wine. Am. J. Enol. Vitic., 35: 110-112.
    • (1984) Am. J. Enol. Vitic. , vol.35 , pp. 110-112
    • Noble, A.C.1    Bursick, G.F.2
  • 10
    • 0031408515 scopus 로고    scopus 로고
    • The physiology of human sensory response to wine: A Review
    • Thorngate J.H. (1997): The physiology of human sensory response to wine: A Review. Am. J. Enol. Vitic., 48: 271-280.
    • (1997) Am. J. Enol. Vitic. , vol.48 , pp. 271-280
    • Thorngate, J.H.1


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.