Impact of partial alcohol reduction in Syrah wine on perceived complexity and temporality of sensations and link with preference

By S. Meillon, D. Viala, M. Medel, Christine Urbano, Geneviève Guillot, P. Schlich. 2010

145 citations recorded by the source corpus.

Subfields: Food Science, Sensory Systems

View Paper: https://www.semanticscholar.org/paper/e9ede7131e7166c666be9649e7fb3d9dace77d27

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. H. Heymann

Citations in the corpus

• The influence of alcohol on the sensory perception of red wines (2013, background): “Removal of alcohol from wine also reduced ‘fruity’ aromas (Fischer, Berger, Hakansson, & Noble, 1996; Meillon et al., 2010), and enhanced ‘vegetative’, ‘sweaty’ and ‘musty’ aromas in white wines (Fischer et al.”