The distinctive flavour of New Zealand Sauvignon blanc: Sensory characterisation by wine professionals

Food Quality and Preference

Volumn 18, Issue 6, 2007, Pages 849-861

  Parr, Wendy V ^a,c   Green, James A ^b   White, K Geoffrey ^b   Sherlock, Robert R ^c  

^a Marlborough Wine Research Center   (New Zealand)

^b UNIVERSITY OF OTAGO   (New Zealand)

^c LINCOLN UNIVERSITY   (New Zealand)

Author keywords

Sauvignon blanc; Sensory; Typicality; Wine; Wine professionals

Indexed keywords

BUXACEAE; CAPSICUM;

EID: 34249285556     PISSN: 09503293     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodqual.2007.02.001     Document Type: Article

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