Relationships between harvest time and wine composition in Vitis vinifera L. cv. Cabernet Sauvignon 2. Wine sensory properties and consumer preference

Food Chemistry

Volumn 154, Issue , 2014, Pages 90-101

  Bindon, Keren ^a   Holt, Helen ^a   Williamson, Patricia O ^a   Varela, Cristian ^a   Herderich, Markus ^a   Francis, I Leigh ^a  

^a AUSTRALIAN WINE RESEARCH INSTITUTE   (Australia)

Author keywords

Aroma; Astringency; Bitterness; Cabernet Sauvignon wine; Colour; Consumer hedonic test; Dark fruit; Ethanol; Fruit; Fruit maturity; Green; PLS regression; Red fruit; Sensory descriptive analysis; Vegetative; Volatiles

Indexed keywords

COLOR; ETHANOL; FRUITS; LEAST SQUARES APPROXIMATIONS; SENSORY PERCEPTION;

AROMA; ASTRINGENCY; BITTERNESS; CABERNET-SAUVIGNON; FRUIT MATURITY; GREEN; PLS REGRESSION; SENSORY DESCRIPTIVE ANALYSIS; VEGETATIVE; VOLATILES;

WINE;

ALCOHOL;

ARTICLE; CONSUMER; FRUIT; GRAPE; HARVEST PERIOD; NONHUMAN; PARTIAL LEAST SQUARES REGRESSION; SENSORY ANALYSIS; VISCOSITY; WINE;

AROMA; ASTRINGENCY; BITTERNESS; CABERNET SAUVIGNON WINE; COLOUR; CONSUMER HEDONIC TEST; DARK FRUIT; ETHANOL; FRUIT; FRUIT MATURITY; GREEN; PLS REGRESSION; RED FRUIT; SENSORY DESCRIPTIVE ANALYSIS; VEGETATIVE; VOLATILES;

ADULT; COLOR; CONSUMER SATISFACTION; ETHANOL; FEMALE; FRUIT; HUMANS; MALE; TASTE; TIME FACTORS; VITIS; WINE;

EID: 84893013108     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.12.099     Document Type: Article

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