New Zealand sauvignon blanc distinct flavor characteristics: Sensory, chemical, and consumer aspects

American Journal of Enology and Viticulture

Volumn 60, Issue 1, 2009, Pages 1-12

  Lund, Cynthia M ^a,b,d   Thompson, Michelle K ^b   Benkwitz, Frank ^a   Wohler, Mark W ^b   Triggs, Chris M ^a   Gardner, Richard ^a   Heymann, Hildegarde ^c   Nicolau, Laura ^a  

^a UNIVERSITY OF AUCKLAND   (New Zealand)

^b THE NEW ZEALAND INSTITUTE FOR PLANT AND FOOD RESEARCH LIMITED   (New Zealand)

^c UNIVERSITY OF CALIFORNIA   (United States)

^d InsightsNow   (United States)

Author keywords

Consumer; Region; Sauvignon blanc wine; Sensory analysis; Trained panel

Indexed keywords

ASPARAGUS; CAPSICUM; CITRUS; MALUS X DOMESTICA; MENTHA; PASSIFLORA EDULIS; PISUM SATIVUM; PISUM SATIVUM VAR. MACROCARPON;

EID: 62949226636     PISSN: 00029254     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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