Sensory and Chemical Drivers of Wine Consumers’ Preference for a New Shiraz Wine Product Containing Ganoderma lucidum Extract as a Novel Ingredient

This study explored wine consumers’ preferences towards a novel Australian Shiraz wine product containing Ganoderma lucidum (GL). Wine consumers (n = 124) were asked to complete a questionnaire and participate in a blind tasting of six GL wine products (differing in the amount and timing of GL extra...

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Detalles Bibliográficos
Autores principales: Nguyen, Anh N.H., Johnson, Trent E., Jeffery, David W., Capone, Dimitra L., Danner, Lukas, Bastian, Susan E.P.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7074515/
https://www.ncbi.nlm.nih.gov/pubmed/32093250
http://dx.doi.org/10.3390/foods9020224

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7074515/
https://www.ncbi.nlm.nih.gov/pubmed/32093250
http://dx.doi.org/10.3390/foods9020224

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