Use of production practices and sensory attributes to characterize Loire Valley red wines

Ejemplares similares

• Sensory and physicochemical characterization of cerasuolo di Vittoria red wine
• Characterization of soluble glycoproteins in red wine
  por: Yokotsuka, Koki
• Proposal of a procedure for sensory characterization of wines from different subareas of a same D.O.C. (V.Q.P.R.D.)
  por: Bosso, A.
• Sensory analysis of Riesling wines from different sub-appellations in the Niagara Peninsula in Ontario
  por: Willwerth, James J.
• Effect of simulated shipping conditions on sensory attributes and volatile composition of commercial white and red wines