Sensory characterisation of wines without added sulfites via specific and adapted sensory profile
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چکیده
منابع مشابه
Chemical and sensory characterisation of Sangiovese red wines: comparison between biodynamic and organic management.
The effects of biodynamic production practices on composition and sensory attributes of Sangiovese wines were examined for 2 years (2009 and 2010) in a vineyard that was converted from organic (ORG) to biodynamic (BDN) viticulture. During the first year (2009), the BDN wines were characterised by low alcohol strength, colour intensity, total polyphenols, monomeric anthocyanins and catechin. Con...
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OBJECTIVE The purpose of this study is to investigate differences in sensory processing among age-matched children between ages 3 and 6 years with autism spectrum disorders (ASD) and those who are typically developing. METHOD Reported sensory processing abilities of 281 children with ASD were compared to age-matched peers who were typically developing, using the Short Sensory Profile (SSP). ...
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Vineyards exposed to wildfire generated smoke can produce wines with elevated levels of lignin derived phenols that have acrid, metallic and smoky aromas and flavour attributes. While a large number of phenols are present in smoke affected wines, the effect of smoke vegetation source on the sensory descriptors has not been reported. Here we report on a descriptive sensory analysis of wines made...
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OBJECTIVE This article describes a series of studies designed to evaluate the reliability and validity of the Adult Sensory Profile. METHOD Expert judges evaluated the construct validity of the items. Coefficient alpha, factor analysis, and correlations of items with subscales determined item reliability, using data from 615 adult sensory profiles. A subsample of 20 adults furnished skin cond...
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ژورنال
عنوان ژورنال: OENO One
سال: 2020
ISSN: 2494-1271
DOI: 10.20870/oeno-one.2020.54.4.3566