Sensory and chemical profiling of Cypriot wines made from indigenous grape varieties Xynisteri, Maratheftiko and Giannoudhi and acceptability to Australian consumers

Sensory and chemical profiling of Cypriot wines made from indigenous grape varieties Xynisteri, Maratheftiko and Giannoudhi and acceptability to Australian consumers

Aim: The aims of this study were to (1) generate sensory and chemical profiles of commercial Cypriot wines made from the white grape Xynisteri and the red grapes Maratheftiko and Giannoudhi and (2) assess the Australian consumers’ response to these wines. Methods and Results: A Rate-All-That-Apply...

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Bibliographic Details
Main Authors: Alexander Willem Copper, Trent Johnson, Lukas Danner, Susan Bastian, Cassandra Collins
Format: Article
Language:English
Published: International Viticulture and Enology Society 2019-05-01
Series:OENO One
Subjects:
Keywords: Rate-All-That-Apply (RATA), wine consumers, Gas Chromatography Mass Spectrometry (GC-MS), Liquid Chromatograph Mass Spectrometry LC-MS, Partial Least Squares (PLS), Agglomerative Hierarchical Clustering (AHC), vineyard sustainability, Cypriot wines.
Online Access:https://oeno-one.eu/article/view/2423

Internet

https://oeno-one.eu/article/view/2423

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