The influence of interactions between major white wine components on the aroma, flavour and texture of model white wine

Food Quality and Preference

Volumn 19, Issue 6, 2008, Pages 596-607

  Jones, P R ^a,b   Gawel, R ^a,b   Francis, I L ^a,b   Waters, E J ^a,b  

^a AUSTRALIAN WINE RESEARCH INSTITUTE   (Australia)

^b Adelaide Laboratory   (Australia)

Author keywords

Aroma; Bitterness; Ethanol; Flavour; Glycerol; Hotness; Mouthfeel; Polysaccharides; Proteins; Sensory analysis; Texture; Volatile compounds; Wine

Indexed keywords

EID: 44549086763     PISSN: 09503293     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodqual.2008.03.005     Document Type: Article

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