Typicité sensorielle de l'Absinthe et dégustation pour l'agrément en IGP | Sensory characteristics of Absinth and tasting for PGI approval
2014
Deneulin, P. | Danthe, E. | Rebenaque, P. | Ducruet, J., Station de recherche Agroscope Changins-Waedenswil ACW, Nyon (Switzerland)
Absinth producers of the Val-de- Travers (NE, Switzerland) region would like to see their brandy labelled with a Protected Geographical Indication (PGI) Val-de-Travers. The University for Viticulture and Oenology Changins defined the typical sensory characteristics of Absinth in a joint project in 2012, in order to create an appropriate tasting sheet, to train the tasters and to implement the tasting for the label approval. Absinth products from the Val-de- Travers differ from those of other regions in Switzerland or abroad by their sensory typicity. The newly developed sensory analysis methodology allowed to select the products made according to the Absinth specifications established by the Val-de-Travers region.
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