Sensory drivers of intrinsic quality of red wines. Effect of culture and level of expertise.

Food Research International

Volumn 54, Issue 2, 2013, Pages 1506-1518

  Sáenz Navajas, María Pilar ^a   Ballester, Jordi ^a,b   Pêcher, Christelle ^a   Peyron, Dominique ^a,b   Valentin, Dominique ^a,c  

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

^b UNIVERSITÉ DE BOURGOGNE   (France)

^c UNIVERSITÉ DE BOURGOGNE   (France)

Author keywords

Cross cultural; Expertise; Quality; Wine

Indexed keywords

CROSS-CULTURAL; EXPERTISE; RED WINE; WINE QUALITY;

IMAGE QUALITY; ODORS; WINE;

QUALITY CONTROL;

EID: 84887007654     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2013.09.048     Document Type: Article

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