Authors:
Thomas Dippong, Cristina Mihali
Volume 25, Issue 1;
Pages: 36-41; 2019
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551
 Abstract:
More sensory methods were employed in order to establish the sensory characteristics of five red wine assortments originating from two Romanian viticultural areas: Vrancea and Recaș. The sensory analysis of the wines was performed using a variety of methods such as scaling method, the method of describing the quality, the method of ordering by rank, “triangle” method and “duo-trio” method. By using more methods complimentary to each other, the analysed wines were assessed and classified according to their sensory characteristics and also to their typicality.
Keywords:
aromatic olfactory profile, bouquet, flavour, taste, wine
 PDF Version
|
| |
Back
Faculty of Food Processing Technology
Royalty