The relationships between consumer liking, sensory and chemical attributes of Vitis vinifera L. cv. Pinotage wines elaborated with different Oenococcus oeni starter cultures.

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作者： Sulette,Malherbe ^[1] ; Elena,Menichelli ; Maret,du Toit ; Andreas,Tredoux ; Nina,Muller ; Tormod,Naes ; Hélène,Nieuwoudt

作者单位： Institute for Wine Biotechnology, Department of Viticulture and Oenology, Stellenbosch University, Private Bag X1, 7602, Matieland, Stellenbosch, South Africa. ^[1]

关键词 MLF Vitis vinifera L. Pinotage chemical compounds consumer liking malolactic fermentation preference mapping sensory analysis

主题词发酵(Fermentation);人类(Humans);酒球菌属(Oenococcus);味觉(Taste);葡萄属(Vitis);葡萄酒(Wine)

DOI 10.1002/jsfa.6115

PMID 23427009

发布时间 2014-11-03

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准确一般字义偏差语意偏离译文作用小提交

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Journal of the science of food and agriculture

2013年93卷11期

2829-40页

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The relationships between consumer liking, sensory and chemical attributes of Vitis vinifera L. cv. Pinotage wines elaborated with different Oenococcus oeni starter cultures.

Journal of the science of food and agriculture

相似文献

Journal of the science of food and agriculture

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The relationships between consumer liking, sensory and chemical attributes of Vitis vinifera L. cv. Pinotage wines elaborated with different Oenococcus oeni starter cultures.

Journal of the science of food and agriculture

相似文献

Journal of the science of food and agriculture

相关期刊

检索历史清除