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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...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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MDPI
2021
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| 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 |