Impact of partial alcohol reduction in Syrah wine on perceived complexity and temporality of sensations and link with preference

Food Quality and Preference

Volumn 21, Issue 7, 2010, Pages 732-740

  Meillon, S ^a,b   Viala, D ^a,b   Medel, M ^b   Urbano, C ^b   Guillot, G ^a   Schlich, P ^b  

^a Pernod Ricard   (France)

^b CEMAGREF   (France)

Author keywords

Alcohol reduced wine; Complexity; Liking; Temporal Dominance of Sensations (TDS)

Indexed keywords

EID: 77956418422     PISSN: 09503293     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodqual.2010.06.005     Document Type: Article

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