Sixteen Missouri Seyval blanc wines were evaluated by standard chemical and sensory
analyses. Nine judges rated the intensities of fruity, vegetative, caramelized, pungent, musty …

Twenty-four Zinfandel wines were evaluated by standard chemical determinations and by
sensory descriptive analysis using trained judges. The Zinfandels came from several …

Twenty-one Cabernet Sauvignon wines were evaluated by descriptive analysis. The
intensity of eleven flavor attributes differed significantly across wines. The largest differences …

Three white wine varieties cultivated in the Canary Islands were evaluated and profiled by
descriptive analysis. Trained judges rated the intensity of five aroma and four flavor-by …

Blanc Du Bois is a hybrid white bunch grape variety developed for its ability to produce high-
quality white wines, to thrive in the warm, humid climate of the southeastern United States …

Twenty-eight Pinot noir wines from Carneros, Napa, and Sonoma were evaluated by
descriptive analysis by seven trained judges. Wines differed significantly for all 14 sensory …

Sensory and compositional analyses were used to profile (i) 1993 Chardonnay wines (n=
16),(ii) 1988–1993 Chardonnay wines (n= 25) and (iii) 1992–1993 Pinot noir wines (n= 14) …

Sixteen California Cabernet Sauvignon wines were chosen to represent a spectrum of
vegetal aroma characteristics. Sensory analysis by descriptive analysis profiling and experts' …

Twenty-seven commercial Californian Cabernet Sauvignon wines of different quality
categories were analyzed with sensory and chemical methods. Correlations between five …

Samples of 61 Chardonnay, 39 Sauvignon blanc, 28 White Riesling, and 33 Chenin blanc
white table wines were obtained from California wineries. These bottled wines were …