The consumer preference of Hunter Valley Semillon (HVS) with varying amounts of glucose
was investigated. The respondents were divided into three categories; novice (consumer) …

The preference for sweet taste in red wine was examined according to consumer categories
of age, gender, drinking experience and personality type (Big-5 personality-test). A total of …

The use of co-culture aims to enhance the quality of beverages by providing a diverse range
of volatile compound profiles and sensory characteristics. In this study, the fermentative …

The primary objective of this research was to determine the threshold of sensory detection of
wine sweetness (sweetness threshold) modelled by adding a sucrose solution in dry white …

Three sweetening treatments—juice addition, muté addition (one vintage), and stopped
fermentation—were examined for their impact on the aroma and chemical composition of …

The present work aims to evaluate the acceptance and preference for sweet taste in red
wine, according to consumer segmentation in age, gender, personality type, tasting …

Red wine sweetness preference according to consumer segmentation Page 1 Red wine
sweetness preference according to consumer segmentation Maria Madalena CastelBranco da …

Riesling and two blends of white French hybrid grape varieties (Blend A and Blend B) were
vinified to dryness at 13° C. The wines were edulcorated with either Seyval blanc juice …

抄録 Five kinds of wines were made from kiwifruit juices with various oligosaccharide
mixtures containing maltotriose, maltotetraose, maltohexa-heptaose, cyclodextrin or …