Skip to Main content Skip to Navigation
Conference papers

Combining sensory and chemo-sensory strategies for the development of mouth-feel vocabulary describing red wines by Spanish wine experts

Maria-Pilar Saenz Navajas 1 José-Miguel Avizcuri 2 Dominique Valentin 3, 4 Vicente Ferreira 5 Purificación Fernández Zurbano 5
1 INRA - Institut National de la Recherche Agronomique
2 University of Zaragoza - Universidad de Zaragoza [Zaragoza]
3 Centre des Sciences du Goût et de l'Alimentation
4 UBFC - Université Bourgogne Franche-Comté [COMUE]
5 Instituto de Ciencias de la Vid y el Vino - Institute of Grapevine and Wine Sciences
Document type :
Conference papers
Complete list of metadata
https://hal.inrae.fr/hal-02795063
Contributor : Migration Prodinra <>
Submitted on : Friday, June 5, 2020 - 12:15:00 PM
Last modification on : Tuesday, September 8, 2020 - 6:01:52 PM

Identifiers

  • HAL Id : hal-02795063, version 1
  • PRODINRA : 480042

Collections

INRAE | UNIV-BOURGOGNE | INRA | CNRS | AGROSUP-DIJON | AGROSUP-CSGA

Citation

Maria-Pilar Saenz Navajas, José-Miguel Avizcuri, Dominique Valentin, Vicente Ferreira, Purificación Fernández Zurbano. Combining sensory and chemo-sensory strategies for the development of mouth-feel vocabulary describing red wines by Spanish wine experts. 7. european conference on sensory and consumer research (eurosense), Sep 2016, Dijon, France. ⟨hal-02795063⟩

Export

BibTeX TEI DC DCterms EndNote

Share

Metrics

Record views

9