Contribution of the Temporal Dominance of Sensations (TDS) method to the sensory description of subtle differences in partially dealcoholized red wines

Food Quality and Preference

Volumn 20, Issue 7, 2009, Pages 490-499

  Meillon, S ^a,b   Urbano, C ^b   Schlich, P ^b  

^a Pernod Ricard   (France)

^b CEMAGREF   (France)

Author keywords

Dealcoholized wines; Sensory profile; Subtle differences; Temporal Dominance of Sensations (TDS)

Indexed keywords

VITACEAE;

EID: 67650163488     PISSN: 09503293     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodqual.2009.04.006     Document Type: Article

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