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The Sensory Space of Wines: From Concept to Evaluation and Description. A Review

The concept of sensory space was first formulated over 25 years ago and has been widely adopted in oenology for around the last 15 years. It is based on both the common organoleptic characteristics of products and the mental representations built by specific groups of people. Exploring this concept...

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Detalles Bibliográficos
Autores principales: Barbe, Jean-Christophe, Garbay, Justine, Tempère, Sophie
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8233741/
https://www.ncbi.nlm.nih.gov/pubmed/34205350
http://dx.doi.org/10.3390/foods10061424