Association of selected viniviticultural factors with sensory and chemical characteristics of New Zealand Sauvignon blanc wines

Food Research International

Volumn 53, Issue 1, 2013, Pages 464-475

  Parr, W V ^a   Schlich, P ^b   Theobald, J C ^c   Harsch, M J ^c  

^a LINCOLN UNIVERSITY   (New Zealand)

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

^c Pernod Ricard   (France)

Author keywords

3MH; 3MHA; Grape harvesting; Sauvignon blanc; Sensory

Indexed keywords

3MH; 3MHA; CHEMICAL CHARACTERISTIC; CHEMICAL COMPOSITIONS; ELEVATED CONCENTRATIONS; SAUVIGNON BLANC; SENSORY; WINE COMPOSITION;

FRUITS; HARVESTING;

WINE;

EID: 84879489576     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2013.05.028     Document Type: Article

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