Effect of micro-oxygenation on sensory characteristics and consumer preference of Cabernet Sauvignon wine

Journal of the Science of Food and Agriculture

Volumn 92, Issue 6, 2012, Pages 1238-1244

  Parpinello, Giuseppina Paola ^a   Plumejeau, François ^b   Maury, Chantal ^b   Versari, Andrea ^a  

^a UNIVERSITY OF BOLOGNA   (Italy)

^b Ecole Superieure d'Agriculture d'Angers   (France)

Author keywords

Consumer preference; Discriminant analysis (DA); Micro oxygenation; Ordinal logistic regression (OLR); Red wine; Sensory evaluation

Indexed keywords

OXYGEN; PHENOL DERIVATIVE;

ARTICLE; COLOR; CONSUMER; DISCRIMINANT ANALYSIS; FEMALE; FOOD HANDLING; HUMAN; MALE; METHODOLOGY; ODOR; PRINCIPAL COMPONENT ANALYSIS; STATISTICAL MODEL; TASTE; VITIS; WINE;

COLOR; CONSUMER SATISFACTION; DISCRIMINANT ANALYSIS; FEMALE; FOOD HANDLING; HUMANS; LOGISTIC MODELS; MALE; ODORS; OXYGEN; PHENOLS; PRINCIPAL COMPONENT ANALYSIS; TASTE; VITIS; WINE;

EID: 84858699019     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.4688     Document Type: Article

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