Colour as a Driver of Pinot Noir Wine Quality Judgments: An Investigation Involving French and New Zealand Wine Professionals

Food Quality and Preference - United Kingdom
doi 10.1016/j.foodqual.2015.10.003
Full Text
Abstract

Available in full text

Date
Authors
Publisher

Elsevier BV

Related search

‘Quality’ as a Governmental Rationality in New Zealand Wine

EchoGéo
2013English

Assessing the Influence of Music on Wine Perception Among Wine Professionals

Food Science and Nutrition
Food Science
2017English

Characteristics of Red Wine Grape Cultivars, ^|^lsquo;Cabernet Sauvignon^|^rsquo;, ^|^lsquo;Pinot Noir^|^rsquo;, ^|^lsquo;Muscat Bailey A^|^rsquo; And ^|^lsquo;Cabernet Suntory^|^rsquo;

Journal of the Japanese Society for Horticultural Science
1983English

Wine as an Alternative Asset Class

Journal of Wine Economics
HorticultureAccountingManagementFood ScienceBusiness
2010English

Thermaculture on ‘Cabernet Sauvignon’ Vineyard Increases Wine Pigments and Wine Sensory Quality

Ciência e Técnica Vitivinícola
2017English

Constantinople Wine Route – A New Wine Tourism Project in the Balkans

2019English

Determination of Phenolic Cinnamates in White Wine and Their Effect on Wine Quality

Agricultural and Biological Chemistry
1981English

Stabilizing the Quality of Wine

JOURNAL OF THE BREWING SOCIETY OF JAPAN
1995English

Microbial Contribution to Wine Aroma and Its Intended Use for Wine Quality Improvement

Molecules
Organic ChemistryMolecular MedicineAnalytical ChemistryTheoretical ChemistryPharmaceutical ScienceMedicineDrug DiscoveryChemistryPhysical
2017English

Amanote Research

Note-taking for researchers

Follow Amanote

© 2024 Amaplex Software S.P.R.L. All rights reserved.

Privacy PolicyRefund Policy