Sensory, chemical, and electronic tongue assessment of micro-oxygenated wines and oak chip maceration: Assessing the commonality of analytical techniques

Journal of Agricultural and Food Chemistry

Volumn 58, Issue 8, 2010, Pages 5026-5033

  Schmidtke, Leigh M ^a   Rudnitskaya, Alisa ^b   Saliba, Anthony J ^a   Blackman, John W ^a   Scollary, Geoffrey R ^c   Clark, Andrew C ^a   Rutledge, Douglas N ^d   Delgadillo, Ivonne ^b   Legin, Andrey ^e  

^a CHARLES STURT UNIVERSITY   (Australia)

^b UNIVERSITY OF AVEIRO   (Portugal)

^c UNIVERSITY OF MELBOURNE   (Australia)

^d AGROPARISTECH   (France)

^e ST PETERSBURG STATE UNIVERSITY   (Russian Federation)

Author keywords

Chemometrics; Electronic tongue; Micro oxygenation; Procrustes; Sensory assessment; Shiraz

Indexed keywords

OXYGEN;

ARTICLE; CATALYSIS; CHEMISTRY; WINE; WOOD;

CATALYSIS; OXYGEN; WINE; WOOD;

PRUNUS DOMESTICA;

EID: 77951271537     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf904104f     Document Type: Article

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