Development of a new sensory analysis methodology for predicting wine aging potential. application to champagne reserve wines

Publication date: Available online 17 June 2021Source: Food Quality and PreferenceAuthor(s): N. Le Menn, R. Marchal, D. Demarville, P. Casenave, S. Tempere, H. Campbell – Sills, G. de Revel, S. Marchand

Source: Food Quality and Preference - June 17, 2021 Category: Food Science Source Type: research