Consumers Associate High-Quality (Fine) Wines with Complexity, Persistence, and Unpleasant Emotional Responses

The conventional method for the sensory evaluation of wine is based on visual, olfactory and gustatory perceptions described by a domain-specific language. This is a complex task, requiring extensive training, which is not feasible from a consumer perspective. The objective of this study was to appl...

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Detalles Bibliográficos
Autores principales: Souza-Coutinho, Maria, Brasil, Renato, Souza, Clarisse, Sousa, Paulo, 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/PMC7230440/
https://www.ncbi.nlm.nih.gov/pubmed/32276305
http://dx.doi.org/10.3390/foods9040452

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7230440/
https://www.ncbi.nlm.nih.gov/pubmed/32276305
http://dx.doi.org/10.3390/foods9040452

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