Olfactory specificity of red- and black-berry fruit aromas in red wines and contribution to the red Bordeaux wine concept
Aims: The first aim of this investigation was to determine whether red- and black-berry fruit aromas were specific to red wines. The second aim was to study their contribution to the red Bordeaux wine concept. Methods and results: In experiment 1, red wines were presented to expert assessors in dark...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
International Viticulture and Enology Society
2010-03-01
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| Series: | OENO One |
| Subjects: | |
| Online Access: | https://oeno-one.eu/article/view/1457 |