Perceived minerality in Sauvignon wines: Influence of culture and perception mode

Food Quality and Preference

Volumn 41, Issue , 2015, Pages 121-132

  Parr, Wendy V ^a   Ballester, Jordi ^b   Peyron, Dominique ^b   Grose, Claire ^c   Valentin, Dominique ^b  

^a LINCOLN UNIVERSITY   (New Zealand)

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

^c THE NEW ZEALAND INSTITUTE FOR PLANT AND FOOD RESEARCH LIMITED   (New Zealand)

Author keywords

Culture; Minerality; Perception; Sauvignon blanc; Sensory; Wine

Indexed keywords

EID: 84949114985     PISSN: 09503293     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodqual.2014.12.001     Document Type: Article

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