Evaluation of the Long-Lasting Flavour Perception after the Consumption of Wines Treated with Different Types of Oenological Additives Considering Individual 6-n-Propylthiouracil Taster Status

Due to the limited scientific knowledge on the impact of commercial oenological additives on flavour perception, the aim of this work was to evaluate the effect of different types of oenological additives on the long-lasting flavour perception (flavour persistence) during wine tasting, also consider...

Descripción completa

Detalles Bibliográficos
Autores principales: Velázquez-Martínez, Rafael I., Criado, Celia, Muñoz-González, Carolina, Crespo, Julia, Pozo-Bayón, María Ángeles
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10416954/
https://www.ncbi.nlm.nih.gov/pubmed/37569104
http://dx.doi.org/10.3390/foods12152835

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10416954/
https://www.ncbi.nlm.nih.gov/pubmed/37569104
http://dx.doi.org/10.3390/foods12152835

Ejemplares similares