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Differences in Astringency Subqualities Evaluated by Consumers and Trained Assessors on Sangiovese Wine Using Check-All-That-Apply (CATA)

The astringency of red wine represents an important factor of quality and liking evaluation by consumers, but it is sometimes associated to a negative feature. We studied the differences in astringency subqualities of Sangiovese wines between consumers and trained assessors. Wines belonging to three...

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Detalles Bibliográficos
Autores principales: Rinaldi, Alessandra, Vecchio, Riccardo, Moio, Luigi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7911570/
https://www.ncbi.nlm.nih.gov/pubmed/33494331
http://dx.doi.org/10.3390/foods10020218