The relationship between sensory attributes and wine composition for Australian Cabernet Sauvignon wines

Australian Journal of Grape and Wine Research

Volumn 17, Issue 3, 2011, Pages 327-340

  Robinson, A L ^a   Adams, D O ^b   Boss, P K ^c   Heymann, H ^b   Solomon, P S ^d   Trengove, R D ^a  

^a MURDOCH UNIVERSITY   (Australia)

^b UNIVERSITY OF CALIFORNIA   (United States)

^c CSIRO   (Australia)

^d AUSTRALIAN NATIONAL UNIVERSITY   (Australia)

Author keywords

Cabernet Sauvignon; GC GC; HS SPME; Sensory analysis; Wine aroma

Indexed keywords

EID: 80053316213     PISSN: 13227130     EISSN: 17550238     Source Type: Journal    
DOI: 10.1111/j.1755-0238.2011.00155.x     Document Type: Article

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