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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...
Autores principales: | Souza-Coutinho, Maria, Brasil, Renato, Souza, Clarisse, Sousa, Paulo, Malfeito-Ferreira, Manuel |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2020
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Materias: | |
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 |
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