The relationships between consumer liking, sensory and chemical attributes of Vitis vinifera L. cv. Pinotage wines elaborated with different Oenococcus oeni starter cultures

Journal of the Science of Food and Agriculture

Volumn 93, Issue 11, 2013, Pages 2829-2840

  Malherbe, Sulette ^a   Menichelli, Elena ^b,c   du Toit, Maret ^a   Tredoux, Andreas ^a   Muller, Nina ^a   Næs, Tormod ^b,d   Nieuwoudt, Hélène ^a  

^a STELLENBOSCH UNIVERSITY   (South Africa)

^b NOFIMA   (Norway)

^c NORWEGIAN UNIVERSITY OF LIFE SCIENCES   (Norway)

^d UNIVERSITY OF COPENHAGEN   (Denmark)

Author keywords

Chemical compounds; Consumer liking; Malolactic fermentation; MLF; Preference mapping; Sensory analysis; Vitis vinifera L. Pinotage

Indexed keywords

BACTERIA (MICROORGANISMS); OENOCOCCUS OENI; VITACEAE; VITIS VINIFERA;

CLASSIFICATION; CONSUMER ATTITUDE; FERMENTATION; HUMAN; METABOLISM; OENOCOCCUS; STANDARDS; TASTE; VITIS; WINE;

CONSUMER BEHAVIOR; FERMENTATION; HUMANS; OENOCOCCUS; TASTE; VITIS; WINE;

EID: 84880300569     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.6115     Document Type: Article

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