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Development of a vocabulary of terms for sensory evaluation of dessert Port wines

2000

Paterson, A. | Piggott, J.R. (Univ. of Strathclyde, Glasgow, Scotland (UK). Centre of Food Quality) | Cristovam, E. (Matthew Algie and Co Ltd, Glasgow, Scotland (UK))

AGROVOC Keywords
analyse organoleptique aroma calidad classification classificazione elaborazione dell'informazione enologia flaveur flavour fortified wines industria del vino industria enologica industrie du vin information processing oenologie oenology organoleptic analysis organoleptic properties physiologie sensorielle quality sabor senses sensi sentidos terminologia terminologie terminology traitement de l'information vini fortificati vino encabezado wine industry
Bibliographic information
Volume 12 Issue 2 ISSN 1120-1770
Pagination
pp. 129-142
Other Subjects
Clasificacion; Vin fortifie; Analisi organolettiche; Propiedades organolepticas; Analisis organoleptico; Propriete organoleptique; Qualite; Proprieta' organolettiche; Qualita'; Procesamiento de informacion
Language
English
Note
Summaries (En, It)
4 tables; 10 graphs; 27 ref.
Translated Title
Elaborazione di un vocabolario per la valutazione sensoriale di vini Porto da dessert
Type
Summary
2001-08-15
AGRIS AP
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