Orthonasal aroma characteristics of spanish red wines from different price categories and their relationship to expert quality judgements

Australian Journal of Grape and Wine Research

Volumn 18, Issue 3, 2012, Pages 268-279

  Saenz Navajas M P ^a,b   Gonzalez Hernandez M ^a   Campo, E ^c   Fernandez Zurbano P ^a   Ferreira, V ^c  

^a UNIVERSITY OF LA RIOJA   (Spain)

^b CENTRE DES SCIENCES DU GOÛT ET DE L ALIMENTATION   (France)

^c UNIVERSITY OF ZARAGOZA   (Spain)

Author keywords

Berry; Oxidation; Quality; Red wine; Sensory analysis; Wood

Indexed keywords

ANIMALIA;

EID: 84866757191     PISSN: 13227130     EISSN: 17550238     Source Type: Journal    
DOI: 10.1111/j.1755-0238.2012.00195.x     Document Type: Article

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