Sensory Panel Training and Screening for Descriptive Analysis of the Aroma of Pinot Noir Wine Fermented by Several Strains of Malolactic Bacteria

Autor:	David A. Heatherbell, Barney T Watson and, Lee Ann Henderson, Mina R. McDaniel
Rok vydání:	2008
Předmět:	Wine biology Descriptive statistics Malolactic fermentation Sensory system Fermentation Food science biology.organism_classification Bacteria Aroma
DOI:	10.1002/9780470385036.ch4d
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::33378fca57f6f14ff75d593c1096c270 https://doi.org/10.1002/9780470385036.ch4d Zobrazit plný text záznamu