Consumer acceptability, sensory properties and expert quality judgements of Australian Cabernet Sauvignon and Shiraz wines.

By K. Lattey, B. Bramley, I. Francis. 2010

168 citations recorded by the source corpus.

Subfields: Food Science, Plant Science, Tourism, Leisure and Hospitality Management

View Paper: https://www.semanticscholar.org/paper/5bb7555a5da703ce537b7e699cdce3c797381038

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. L. Lockshin
2. Simone C. Mueller
3. I. Francis
4. P. Osidacz
5. Steve Goodman

In Plant Science

1. I. Francis
2. P. Osidacz
3. Simone C. Mueller
4. L. Lockshin

In Tourism, Leisure and Hospitality Management

1. Simone C. Mueller
2. L. Lockshin
3. I. Francis
4. P. Osidacz
5. Steve Goodman

Citations in the corpus

• Combining discrete choice and informed sensory testing in a two-stage process: can it predict wine market share? (2010, background): “Future research should also test if the high impact on liking of fruity aromas and sweetness found in recent studies (Lattey et al., 2010) might be an effect of measuring small sips that do not reflect reality, where typically a whole glass or more of wine is consumed, often with food and friends.”