sensory evaluation

Older people are better wine tasters

It was found in Spain that younger people under the age of 35 only drink 4.5% of the total litres of wine consumed in the country. In contrast, people over the age of 55 account for 73.5% of all wine consumed. The aim of this research was to determine if this...

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It’s all about the bass

The aim of the study was to determine if low frequency sounds can influence wine tasters’ perception of body (mouthfeel), aromatic intensity and acidity. PROJECT LAYOUT: 50 people took part in the main study, 25 in Oxford in the UK and 25 in Sydney Australia....

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Shiraz-Viognier co-fermentation or blending

The aim of this study was to determine the chemical and sensory effects of co-fermentation and post malolactic fermentation (MLF) blending of Shiraz (Syrah) with selected Rhône white cultivars. Co-fermentation of Shiraz is a traditional practice and in the Côte...

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Wine aroma persistence

The aim of the study was to better understand the behaviour of wine aroma compounds in the mouth under real consumption conditions and using real wines. EXPERIMENTAL LAYOUT: A rosé wine of low aromatic intensity was spiked with five aroma compounds typically found...

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