Sensory Evaluation of Wine and Commercial Realities: Review of Current Practices and Perspectives

Isabelle Lesschaeve

doi:10.5344/ajev.2007.58.2.252

Article

Sensory Evaluation of Wine and Commercial Realities: Review of Current Practices and Perspectives

Isabelle Lesschaeve

Am J Enol Vitic. 2007 58: 252-258 ; DOI: 10.5344/ajev.2007.58.2.252

Isabelle Lesschaeve

1Director, Cool Climate Oenology and Viticulture Institute, Brock University, St. Catharines, Ontario L2S 3A1 Canada.

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For correspondence: ilesschaeve{at}brocku.ca

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Table 1
Consumer liking scores and expert quality ratings for five Merlots from Washington State (Lesschaeve 2003b).
Table 2
Key components in implementing a sensory program in commercial wine operations.

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Sensory Evaluation of Wine and Commercial Realities: Review of Current Practices and Perspectives

Isabelle Lesschaeve

Am J Enol Vitic. 2007 58: 252-258 ; DOI: 10.5344/ajev.2007.58.2.252

Isabelle Lesschaeve

1Director, Cool Climate Oenology and Viticulture Institute, Brock University, St. Catharines, Ontario L2S 3A1 Canada.

Find this author on Google Scholar
Find this author on PubMed
Search for this author on this site
For correspondence: ilesschaeve{at}brocku.ca

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Sensory Evaluation of Wine and Commercial Realities: Review of Current Practices and Perspectives

Isabelle Lesschaeve

Am J Enol Vitic. 2007 58: 252-258 ; DOI: 10.5344/ajev.2007.58.2.252

Isabelle Lesschaeve

1Director, Cool Climate Oenology and Viticulture Institute, Brock University, St. Catharines, Ontario L2S 3A1 Canada.

Find this author on Google Scholar
Find this author on PubMed
Search for this author on this site
For correspondence: ilesschaeve{at}brocku.ca

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