Exploring Olfactory–Oral Cross-Modal Interactions through Sensory and Chemical Characteristics of Italian Red Wines

This work aimed at investigating red wine olfactory–oral cross-modal interactions, and at testing their impact on the correlations between sensory and chemical variables. Seventy-four Italian red whole wines (WWs) from 10 varieties, and corresponding deodorized wines (DWs), were evaluated by sensory...

Descripción completa

Detalles Bibliográficos
Autores principales: Pittari, Elisabetta, Moio, Luigi, Arapitsas, Panagiotis, Curioni, Andrea, Gerbi, Vincenzo, Parpinello, Giuseppina Paola, Ugliano, Maurizio, Piombino, Paola
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7692166/
https://www.ncbi.nlm.nih.gov/pubmed/33114385
http://dx.doi.org/10.3390/foods9111530

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7692166/
https://www.ncbi.nlm.nih.gov/pubmed/33114385
http://dx.doi.org/10.3390/foods9111530

Ejemplares similares