Статті в журналах з теми "Wine sensory"
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Gang-Ling, Hou, Ge Bin, Sun Liang-Liang, and Xing Kai-Xin. "A study on wine sensory evaluation by the statistical analysis method." Czech Journal of Food Sciences 38, No. 1 (February 29, 2020): 1–10. http://dx.doi.org/10.17221/438/2017-cjfs.
Повний текст джерелаTarasov, Andrii, Jens Wagenitz, Wolfgang Pfeifer, Christoph Schuessler, and Rainer Jung. "Cooling Shock for Bottled Wine. How Dramatic Is This before Tasting?" Beverages 6, no. 4 (October 21, 2020): 62. http://dx.doi.org/10.3390/beverages6040062.
Повний текст джерелаSouza Gonzaga, Lira, Dimitra L. Capone, Susan E. P. Bastian, Lukas Danner, and David W. Jeffery. "Using Content Analysis to Characterise the Sensory Typicity and Quality Judgements of Australian Cabernet Sauvignon Wines." Foods 8, no. 12 (December 17, 2019): 691. http://dx.doi.org/10.3390/foods8120691.
Повний текст джерелаGerbi, Vincenzo, Giuseppe Zeppa, Andrea Antonelli, and Alberta Carnacini. "Sensory characterisation of wine vinegars." Food Quality and Preference 8, no. 1 (January 1997): 27–34. http://dx.doi.org/10.1016/s0950-3293(96)00003-1.
Повний текст джерелаRognså, Guro Helgesdotter, Morten Rathe, Mikael Agerlin Petersen, Knut-Espen Misje, Margrethe Hersleth, Morten Sivertsvik, and Jens Risbo. "From wine to wine reduction: Sensory and chemical aspects." International Journal of Gastronomy and Food Science 9 (October 2017): 62–74. http://dx.doi.org/10.1016/j.ijgfs.2017.06.006.
Повний текст джерелаSmith, Barry C. "Getting More Out of Wine: wine experts, wine apps and sensory science." Current Opinion in Food Science 27 (June 2019): 123–29. http://dx.doi.org/10.1016/j.cofs.2019.10.007.
Повний текст джерелаRuppert, Valerie, Georg Innerhofer, Jörg Voit, Peter Hiden, and Barbara Siegmund. "The Impact of the Fermentation Strategy on the Flavour Formation of Ilzer Rose (Malus domestica Borkh.) Apple Wine." Foods 10, no. 10 (October 1, 2021): 2348. http://dx.doi.org/10.3390/foods10102348.
Повний текст джерелаNguyen, Capone, Johnson, Jeffery, Danner, and Bastian. "Volatile Composition and Sensory Profiles of a Shiraz Wine Product Made with Pre- and Post-Fermentation Additions of Ganoderma lucidum Extract." Foods 8, no. 11 (November 1, 2019): 538. http://dx.doi.org/10.3390/foods8110538.
Повний текст джерелаMagrini, Alessandro, Ottorino L. Pantani, Alessandra Biondi Bartolini, and Federico M. Stefanini. "On prefermentative maceration techniques: statistical analysis of sensory descriptors in Sangiovese wine." Biometrical Letters 53, no. 1 (June 1, 2016): 1–20. http://dx.doi.org/10.1515/bile-2016-0001.
Повний текст джерелаDeak, Igor, Kristina Habschied, Josip Mesić, Jurislav Babić, Dragan Kovačević, Viktor Nedović, and Krešimir Mastanjević. "The Influence of Fermenting Yeast on the Sensory Properties of Graševina Wine." Foods 10, no. 11 (November 10, 2021): 2752. http://dx.doi.org/10.3390/foods10112752.
Повний текст джерелаMarsico, Antonio, Rocco Perniola, Maria Cardone, Matteo Velenosi, Donato Antonacci, Vittorio Alba, and Teodora Basile. "Study of the Influence of Different Yeast Strains on Red Wine Fermentation with NIR Spectroscopy and Principal Component Analysis." J 1, no. 1 (October 31, 2018): 133–47. http://dx.doi.org/10.3390/j1010013.
Повний текст джерелаSouza-Coutinho, Maria, Renato Brasil, Clarisse Souza, Paulo Sousa, and Manuel Malfeito-Ferreira. "Consumers Associate High-Quality (Fine) Wines with Complexity, Persistence, and Unpleasant Emotional Responses." Foods 9, no. 4 (April 8, 2020): 452. http://dx.doi.org/10.3390/foods9040452.
Повний текст джерелаHu, Lanlan, Rui Liu, Xiaohong Wang, and Xiuyan Zhang. "The Sensory Quality Improvement of Citrus Wine through Co-Fermentations with Selected Non-Saccharomyces Yeast Strains and Saccharomyces cerevisiae." Microorganisms 8, no. 3 (February 26, 2020): 323. http://dx.doi.org/10.3390/microorganisms8030323.
Повний текст джерелаGarrido-Bañuelos, Gonzalo, Jordi Ballester, Astrid Buica, and Mihaela Mihnea. "Exploring the Typicality, Sensory Space, and Chemical Composition of Swedish Solaris Wines." Foods 9, no. 8 (August 12, 2020): 1107. http://dx.doi.org/10.3390/foods9081107.
Повний текст джерелаMaesano, Giulia, Giuseppe Di Vita, Gaetano Chinnici, Pappalardo Gioacchino, and Mario D'Amico. "What’s in organic wine consumer mind? A review on purchasing drivers of organic wines." Wine Economics and Policy 10, no. 1 (March 1, 2021): 3–21. http://dx.doi.org/10.36253/wep-9101.
Повний текст джерелаKeller, Stephanie T., Andrew D. Harner, Michela Centinari, Ryan J. Elias, and Helene Hopfer. "Influence of Region on Sensory and Chemical Profiles of Pennsylvania Grüner Veltliner Wines." Foods 10, no. 4 (April 10, 2021): 825. http://dx.doi.org/10.3390/foods10040825.
Повний текст джерелаBrand, Jeanne, Valeria Panzeri, and Astrid Buica. "Wine Quality Drivers: A Case Study on South African Chenin Blanc and Pinotage Wines." Foods 9, no. 6 (June 18, 2020): 805. http://dx.doi.org/10.3390/foods9060805.
Повний текст джерелаTESFAYE, W., M. C. GARCÍA-PARRILLA, and A. M. TRONCOSO. "SENSORY EVALUATION OF SHERRY WINE VINEGAR." Journal of Sensory Studies 17, no. 2 (May 2002): 133–44. http://dx.doi.org/10.1111/j.1745-459x.2002.tb00338.x.
Повний текст джерелаJordão, António M., Manuela Costa, Luisa Fontes, Ana C. Correia, and Uroš Miljić. "Impact of oak (Q. pyrenaica and Q. pubescens) and cherry (P. avium) wood chip contact on phenolic composition and sensory profile evolution of red wines during bottle storage." OENO One 54, no. 4 (December 7, 2020): 1159–81. http://dx.doi.org/10.20870/oeno-one.2020.54.4.4026.
Повний текст джерелаPhan, Quynh, Aubrey DuBois, James Osborne, and Elizabeth Tomasino. "Effects of Yeast Product Addition and Fermentation Temperature on Lipid Composition, Taste and Mouthfeel Characteristics of Pinot Noir Wine." Horticulturae 8, no. 1 (January 6, 2022): 52. http://dx.doi.org/10.3390/horticulturae8010052.
Повний текст джерелаPoveromo, Andrew R., and Helene Hopfer. "Temporal Check-All-That-Apply (TCATA) Reveals Matrix Interaction Effects on Flavor Perception in a Model Wine Matrix." Foods 8, no. 12 (December 4, 2019): 641. http://dx.doi.org/10.3390/foods8120641.
Повний текст джерелаZhang, Yu-Shu, Gang Du, Yu-Ting Gao, Li-Wen Wang, Dan Meng, Bing-Juan Li, Charles Brennan, et al. "The Effect of Carbonic Maceration during Winemaking on the Color, Aroma and Sensory Properties of ‘Muscat Hamburg’ Wine." Molecules 24, no. 17 (August 28, 2019): 3120. http://dx.doi.org/10.3390/molecules24173120.
Повний текст джерелаCauduro Girardello, Raul, Monica L. Cooper, Larry A. Lerno, Charles Brenneman, Sean Eridon, Martina Sokolowsky, Hildegarde Heymann, and Anita Oberholster. "Impact of Grapevine Red Blotch Disease on Cabernet Sauvignon and Merlot Wine Composition and Sensory Attributes." Molecules 25, no. 14 (July 21, 2020): 3299. http://dx.doi.org/10.3390/molecules25143299.
Повний текст джерелаIssa-Issa, Hanán, Leontina Lipan, Marina Cano-Lamadrid, Agnieszka Nemś, Mireia Corell, Pablo Calatayud-García, Ángel A. Carbonell-Barrachina, and David López-Lluch. "Effect of Aging Vessel (Clay-Tinaja versus Oak Barrel) on the Volatile Composition, Descriptive Sensory Profile, and Consumer Acceptance of Red Wine." Beverages 7, no. 2 (June 4, 2021): 35. http://dx.doi.org/10.3390/beverages7020035.
Повний текст джерелаLukić, Katarina, Natka Ćurko, Marina Tomašević, and Karin Kovačević Ganić. "Phenolic and Aroma Changes of Red and White Wines during Aging Induced by High Hydrostatic Pressure." Foods 9, no. 8 (August 1, 2020): 1034. http://dx.doi.org/10.3390/foods9081034.
Повний текст джерелаAshton, Robert H. "“Nothing Good Ever Came from New Jersey”: Expectations and the Sensory Perception of Wines." Journal of Wine Economics 9, no. 3 (October 24, 2014): 304–19. http://dx.doi.org/10.1017/jwe.2014.28.
Повний текст джерелаGonzález-Sanjosé, M. L., M. Ortega-Heras, and S. Pérez-Magariño. "Microoxygenation Treatment and Sensory Properties of Young Red Wines." Food Science and Technology International 14, no. 5_suppl (October 2008): 123–30. http://dx.doi.org/10.1177/1082013208095684.
Повний текст джерелаTarasov, Andrii, Nicoló Giuliani, Alexey Dobrydnev, Christoph Schuessler, Yulian Volovenko, Doris Rauhut, and Rainer Jung. "1,1,6-Trimethyl-1,2-dihydronaphthalene (TDN) Sensory Thresholds in Riesling Wine." Foods 9, no. 5 (May 9, 2020): 606. http://dx.doi.org/10.3390/foods9050606.
Повний текст джерелаLakićević, Svetlana H., Ivana T. Karabegović, Dragan J. Cvetković, Miodrag L. Lazić, Rade Jančić, and Jelena B. Popović-Djordjević. "Insight into the Aroma Profile and Sensory Characteristics of ‘Prokupac’ Red Wine Aromatised with Medicinal Herbs." Horticulturae 8, no. 4 (March 23, 2022): 277. http://dx.doi.org/10.3390/horticulturae8040277.
Повний текст джерелаLecocq, Sébastien, and Michael Visser. "What Determines Wine Prices: Objective vs. Sensory Characteristics." Journal of Wine Economics 1, no. 1 (2006): 42–56. http://dx.doi.org/10.1017/s1931436100000080.
Повний текст джерелаLaureati, Monica, Camilla Cattaneo, Fernando Tateo, and Monica Bononi. "Identification of the Volatile Compounds and Sensory Attributes of Long-Term Aging Vin Santo Wine from Malvasia di Candia Aromatic Grapes." Foods 9, no. 12 (November 25, 2020): 1736. http://dx.doi.org/10.3390/foods9121736.
Повний текст джерелаChu, Xiaoquan, Yue Li, Yimeng Xie, Dong Tian, and Weisong Mu. "Regional difference analyzing and prediction model building for Chinese wine consumers’ sensory preference." British Food Journal 122, no. 8 (October 24, 2019): 2587–602. http://dx.doi.org/10.1108/bfj-06-2019-0465.
Повний текст джерелаRinaldi, Alessandra, Virginie Moine, and Luigi Moio. "Astringency subqualities and sensory perception of Tuscan Sangiovese wines." OENO One 54, no. 1 (February 20, 2020): 75–85. http://dx.doi.org/10.20870/oeno-one.2020.54.1.2523.
Повний текст джерелаSouza Gonzaga, Lira, Susan E. P. Bastian, Dimitra L. Capone, Ranaweera K. R. Ranaweera, and David W. Jeffery. "Modelling Cabernet-Sauvignon wine sensory traits from spectrofluorometric data." OENO One 55, no. 4 (October 8, 2021): 19–33. http://dx.doi.org/10.20870/oeno-one.2021.55.4.4805.
Повний текст джерелаBanjac, Maja, Dragan Tesanovic, Jovana Bajkanovic, Bojana Kalenjuk-Pivarski, Snjezana Gagic-Jarakovic, and Biljana Grubor. "Sensory satisfaction of tourists with local cheese and wine." Acta Periodica Technologica, no. 53 (2022): 75–87. http://dx.doi.org/10.2298/apt2253075b.
Повний текст джерелаWu, Dandan, Yuhong Jin, and Zhengtao Zhao. "Organic acid, volatiles profile and sensory properties of ginger wines fermented by different yeasts." E3S Web of Conferences 165 (2020): 05017. http://dx.doi.org/10.1051/e3sconf/202016505017.
Повний текст джерелаOrtiz, Cristopher, Johannes de Bruijn, Cristina Loyola, Ignacio Serra, Pedro Melín, and Claudia Pérez. "Amelioration of chemical and sensory properties of smoked must and wine by aeration." Journal of Agro-industry Sciences 4, no. 3 (December 30, 2022): 81–88. http://dx.doi.org/10.17268/jais.2022.009.
Повний текст джерелаAlpeza, Ivana, Katarina Rončević, and Ivan Budimir. "Adaptation of expert wine assessors to less familiar sensory testing methods without pretraining." Glasnik zaštite bilja 45, no. 6 (December 18, 2022): 60–70. http://dx.doi.org/10.31727/gzb.45.6.6.
Повний текст джерелаJourjon, Frédérique, Ronan Symoneaux, Catherine Thibault, and Myriam Reveillere. "Comparison of different scaling techniques for sensory analysis of wines." OENO One 39, no. 1 (March 31, 2005): 23. http://dx.doi.org/10.20870/oeno-one.2005.39.1.906.
Повний текст джерелаAvizcuri-Inac, José-Miguel, Marivel González-Hernández, Daniel Rosáenz-Oroz, Rodrigo Martínez-Ruiz, and Luis Vaquero-Fernández. "Chemical and sensory characterisation of sweet wines obtained by different techniques." Ciência e Técnica Vitivinícola 33, no. 1 (2018): 15–30. http://dx.doi.org/10.1051/ctv/20183301015.
Повний текст джерелаDupas de Matos, Amanda, Edoardo Longo, Danila Chiotti, Ulrich Pedri, Daniela Eisenstecken, Christof Sanoll, Peter Robatscher, and Emanuele Boselli. "Pinot Blanc: Impact of the Winemaking Variables on the Evolution of the Phenolic, Volatile and Sensory Profiles." Foods 9, no. 4 (April 15, 2020): 499. http://dx.doi.org/10.3390/foods9040499.
Повний текст джерелаJoshi, Vinod K., Sanjeev K. Sharma, Ravinder K. Goyal, and Narayan S. Thakur. "Effect of method of secondary fermentation and type of base wine on physico-chemical and sensory qualities of sparkling plum wine." Brazilian Archives of Biology and Technology 42, no. 3 (1999): 315–22. http://dx.doi.org/10.1590/s1516-89131999000300008.
Повний текст джерелаIobbi, Angelica, and Elizabeth Tomasino. "Adapting Polarized Projective Mapping to Investigate Fruitiness Aroma Perception of White Wines from Oregon." Beverages 7, no. 3 (July 5, 2021): 46. http://dx.doi.org/10.3390/beverages7030046.
Повний текст джерелаTardáguila, Javier, María Paz Diago, Fernando Martínez de Toda, Stefano Poni, and Mar Vilanova. "Effects of timing of leaf removal on yield, berry maturity, wine composition and sensory properties of cv. Grenache grown under non irrigated conditions." OENO One 42, no. 4 (December 31, 2008): 221. http://dx.doi.org/10.20870/oeno-one.2008.42.4.810.
Повний текст джерелаPérez-Navarro, José, Pedro Izquierdo-Cañas, Adela Mena-Morales, Juan Chacón-Vozmediano, Jesús Martínez-Gascueña, Esteban García-Romero, Isidro Hermosín-Gutiérrez, and Sergio Gómez-Alonso. "Comprehensive Chemical and Sensory Assessment of Wines Made from White Grapes of Vitis vinifera Cultivars Albillo Dorado and Montonera del Casar: A Comparative Study with Airén." Foods 9, no. 9 (September 12, 2020): 1282. http://dx.doi.org/10.3390/foods9091282.
Повний текст джерелаRosária, Mariana, Miguel Oliveira, Ana C. Correia, and António M. Jordão. "Impact of Cross-Flow and Membrane Plate Filtrations under Winery-Scale Conditions on Phenolic Composition, Chromatic Characteristics and Sensory Profile of Different Red Wines." Processes 10, no. 2 (January 31, 2022): 284. http://dx.doi.org/10.3390/pr10020284.
Повний текст джерелаSaltman, Yaelle, Julie A. Culbert, Trent E. Johnson, Renata Ristic, Kerry L. Wilkinson, and Susan E. P. Bastian. "Impact of Bottle Aging on the Composition and Sensory Properties of Flavored Chardonnay and Shiraz Wines." Foods 9, no. 9 (September 1, 2020): 1208. http://dx.doi.org/10.3390/foods9091208.
Повний текст джерелаBubola, Marijan, Paolo Sivilotti, Sara Rossi, Ena Bestulić, Tomislav Plavša, and Sanja Radeka. "Impact of canopy management practices on phenolic composition and sensory profile of cv. Teran wine." BIO Web of Conferences 44 (2022): 02001. http://dx.doi.org/10.1051/bioconf/20224402001.
Повний текст джерелаBach, B., P. Rébénaque, M. Sarrazin, R. Alain, P. Sophie, and S. Pougnet. "Wine-on-tap: A study on the conservation of wines in keg Ecofass®." BIO Web of Conferences 15 (2019): 02038. http://dx.doi.org/10.1051/bioconf/20191502038.
Повний текст джерелаCetó, Xavier, Andreu González-Calabuig, Nora Crespo, Sandra Pérez, Josefina Capdevila, Anna Puig-Pujol, and M. del Valle. "Electronic tongues to assess wine sensory descriptors." Talanta 162 (January 2017): 218–24. http://dx.doi.org/10.1016/j.talanta.2016.09.055.
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