In-mouth attributes driving perceived quality of Pinot noir wines: Sensory and chemical characterisation
Leandro Dias Araújo, Wendy V. Parr, Claire Grose, Duncan Hedderley, Oliver Masters, Paul A. Kilmartin, Dominique Valentin
Topics & Concepts
MouthfeelWineTanninFood scienceWine tastingPartial least squares regressionChemistryPerceptionTasteOrganolepticMathematicsPsychologyStatisticsRaw materialNeuroscienceOrganic chemistrySensory Analysis and Statistical MethodsFermentation and Sensory AnalysisWine Industry and Tourism