Oenology research

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Sparkling wine (Part 1): Sensory perception of traditional style sparkling wine

Sparkling wine (Part 1): Sensory perception of traditional style sparkling wine

Scientific principles for the sensory evaluation of wines can be difficult to implement in traditional sparkling wine (TSW), due to the wines’ complexity and effervescent nature.   Introduction The distinguishing feature about TSWs is the second alcoholic fermentation...
Sensory evaluation of mouthfeel in wine

Sensory evaluation of mouthfeel in wine

Sensory panels often avoid the evaluation of mouthfeel sensations in wine, since it implies (for many non-wine experts) complex, and abstract concepts. However, mouthfeel is an important dimension of wine quality, and it is, therefore, necessary that these properties...
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