Sensory satisfaction of tourists with local cheese and wine
| Autor: | Banjac Maja V., Tešanović Dragan V., Bajkanović Jovana V., Kalenjuk-Pivarski Bojana M., Gagić-Jaraković Snježana M., Grubor Biljana R. |
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| Jazyk: | angličtina |
| Rok vydání: | 2022 |
| Předmět: | |
| Zdroj: | Acta Periodica Technologica, Vol 2022, Iss 53, Pp 75-87 (2022) |
| Druh dokumentu: | article |
| ISSN: | 1450-7188 2406-095X |
| DOI: | 10.2298/APT2253075B |
| Popis: | The aim of this research is to perform a sensory evaluation of cheese and wine, and to determine the level of harmonization between them. 71 tourists took part in the panel. The pairing of cheese and wine as well as the individual sensory evaluation of the products was done with the help of scales that were developed by Harrington. The cheeses used in the panel were: young cow cheese, sesame-flavoured cow cheese, paprika-flavoured cow cheese, and fermented sheep cheese. The wines used in the experiment were: Italian Riesling, Muscat Hamburg, Red Muscadine, and a blend of Cabernet Sauvignon and Muscat Hamburg. After the sensory evaluation, statistical data processing was started. All sensory characteristics were expressed by means of a mean value. Variance analysis (ANOVA) and the Tukey Test (p |
| Databáze: | Directory of Open Access Journals |
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