Off-Flavours and Unpleasantness Are Cues for the Recognition and Valorization of Organic Wines by Experienced Tasters

The drivers of consumer acceptance concerning organic wines are not well understood. In particular, among wine professionals, there are anecdotal evidences claiming that consumers accept off-flavours that would not be tolerated if the wines were conventionally produced. Therefore, the aim of this st...

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Detalles Bibliográficos
Autores principales: Romano, Mylena, Chandra, Mahesh, Harutunyan, Mkrtich, Savian, Taciana, Villegas, Cristian, Minim, Valéria, Malfeito-Ferreira, Manuel
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7022613/
https://www.ncbi.nlm.nih.gov/pubmed/31963893
http://dx.doi.org/10.3390/foods9010105

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7022613/
https://www.ncbi.nlm.nih.gov/pubmed/31963893
http://dx.doi.org/10.3390/foods9010105

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