Optimization of blended wine quality through maximization of consumer liking

Food Quality and Preference

Volumn 24, Issue 1, 2012, Pages 40-47

  Dooley, Lauren ^a,b   Threlfall, Renee T ^a   Meullenet, Jean François ^a  

^a UNIVERSITY OF ARKANSAS   (United States)

^b Givaudan Roure Corporation   (United States)

Author keywords

Desirability; Ideal; Mixture design; Optimization; Sensory; Wine

Indexed keywords

VITACEAE; VITIS VINIFERA;

EID: 83855165749     PISSN: 09503293     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodqual.2011.08.010     Document Type: Article

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