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Research Article

Evaluation of the Sensory Profiles of Texas High Plains Tempranillo and Cabernet Sauvignon Wines

Matthias Bougreau, Jean Guzzo, Patrice Arbault, Guy Loneragan
Am J Enol Vitic.  2018  69: 133-140  ; DOI: 10.5344/ajev.2017.17039

Article Information

vol. 69 no. 2

DOI 
https://doi.org/10.5344/ajev.2017.17039
Published By 
American Journal of Enology and Viticulture
History 
  • Received April 2017
  • Revision received September 2017
  • Revision received October 2017
  • Accepted November 2017
  • Published online March 2018.

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©2018 by the American Society for Enology and Viticulture

Author Information

  1. Matthias Bougreau1,*,
  2. Jean Guzzo2,
  3. Patrice Arbault3 and
  4. Guy Loneragan1
  1. 1Department of Animal and Food Sciences, International Center for Food Industry Excellence, Texas Tech University, Box 42141, Lubbock, TX 79409, France
  2. 2UMR A PAM - Université de Bourgogne Franche-Comté - AgroSup Dijon, 21078 Dijon cedex, France
  3. 3Nexidia, 15 rue de Mayence, 21000 Dijon, France
  1. ↵* Corresponding author (matthias.bougreau{at}ttu.edu)
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Evaluation of the Sensory Profiles of Texas High Plains Tempranillo and Cabernet Sauvignon Wines
Matthias Bougreau, Jean Guzzo, Patrice Arbault, Guy Loneragan
Am J Enol Vitic.  2018  69: 133-140  ; DOI: 10.5344/ajev.2017.17039
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