Influence of variety and commercial yeast preparation on red wine made from autochthonous Hungarian and Canadian grapes. Part II. Oral sensations and sensory : iiinstrumental relationships

European Food Research and Technology

Volumn 227, Issue 3, 2008, Pages 925-931

  Pickering, G J ^a   Pour Nikfardjam, M S ^b,c  

^a BROCK UNIVERSITY   (Canada)

^b FVM Research Institute for Viticulture and Oenology (FVM SzBKI)   (Hungary)

^c Oenology and Fruit Technology   (Germany)

Author keywords

K?kfrankos (Lemberger); Mouthfeel; Optired ; Polyphenol; Red wine; Sensory

Indexed keywords

ANALYSIS OF VARIANCE (ANOVA); FERMENTATION; FOOD PROCESSING; FRUITS; PRINCIPAL COMPONENT ANALYSIS; YEAST;

MOUTHFEEL; POLYPHENOLS; RED WINE; SENSORY;

WINE;

VITACEAE; VITIS VINIFERA;

EID: 46549089706     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-007-0807-5     Document Type: Article

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