A two-step strategy to select food samples presenting defined flavor characteristics was
developed and applied to the selection of wines with a berry flavor. A sorting test was …

Thirty French red wines, selected from the main regions of France, were chosen as objects
for an expert panel to be trained in Descriptive Analysis. Seventeen attributes were chosen …

Wine is one product whose concept of typicality is prevalent. This paper tries to synthesize
how scientists have recently worked on the concept of typicality with wine professionals. Is it …

The use of sensory analysis for the winemaking industry is an interesting tool for objective
evaluation of wine quality. Its development forces us to properly define and to adapt the …

The primary focus of the European Union funded project entitled “Establishing a WINE Data
Bank for analytical parameters for wines from Third Countries”(WINE-DB project, G6RD-CT …

Twenty‐four wines from four communes in Bordeaux were evaluated by descriptive analysis
by trained assessors. The same 1976 wines were assigned quality ratings by Masters of …

The aim of this study was to obtain detailed descriptions and to classify 22 red wines from
four main wine regions in France based on both sensory and chemical analyses. The …

The aim of the study was to investigate the application of berry density sorting as a tool for
the selection of grapes with different volatile and precursor profiles. The study was carried …

In order to describe the aroma “fingerprint” of single grape variety wines, a suitable
procedure of aroma description was defined. The procedure consisted of two main steps …

A total of 20 analytical parameters, including alcohols, total polyphenols and anthocyanins,
colour and several normal oenological variables such as pH, total acidity and dry extract …