Canadian terroir: Sensory characterization of Bordeaux-style red wine varieties in the Niagara Peninsula

Food Research International

Volumn 38, Issue 4, 2005, Pages 417-425

  Kontkanen, Derek ^a   Reynolds, Andrew G ^a   Cliff, Margaret A ^b   King, Marjorie ^b  

^a BROCK UNIVERSITY   (Canada)

^b AGRICULTURE AND AGRI FOOD CANADA   (Canada)

Author keywords

Cabernet Franc; Cabernet Sauvignon; Merlot; Principal components analysis; Sensory evaluation

Indexed keywords

ACIDITY; CHARACTERIZATION; CHEMICAL ANALYSIS; DATA REDUCTION; ETHANOL; FRUITS; PH EFFECTS; PHENOLS; PRINCIPAL COMPONENT ANALYSIS;

CHEMICAL DATA; COLOR INTENSITY; DRIED FRUITS; SENSORY ANALYSIS; SENSORY CHARACTERIZATION;

WINE;

ACIDITY; CHEMICAL ANALYSIS; ETHANOL; FRUITS; PH; PHENOLS; VEGETABLES;

QUERCUS;

EID: 14744284717     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2004.10.010     Document Type: Article

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