Burgundy red wines: Representation of potential for aging

Food Quality and Preference

Volumn 20, Issue 7, 2009, Pages 505-513

  Jaffre J ^a   Valentin, D ^a   Dacremont, C ^a,b   Peyron, D ^a,c  

^a CENTRE DES SCIENCES DU GOÛT ET DE L ALIMENTATION   (France)

^b UNIVERSITÉ DE BOURGOGNE   (France)

^c UNIVERSITÉ DE BOURGOGNE   (France)

Author keywords

Aging potential; Astringency; Color; Polyphenols; Wine experts

Indexed keywords

EID: 67650125186     PISSN: 09503293     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodqual.2009.05.001     Document Type: Article

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