Chemosensory approach for understanding the green, aggressive and hard character of red wines

Maria-Pilar Saenz Navajas 1 José-Miguel Avizcuri 2 Dominique Valentin 3 Blanca Lacau Cristina Barón Jesús Astrain Purificación Fernandez-Zurbano 4 Vicente Ferreira 4
1 INRA - Institut National de la Recherche Agronomique
2 University of Zaragoza - Universidad de Zaragoza [Zaragoza]
3 CSGA - Centre des Sciences du Goût et de l'Alimentation [Dijon]
4 ICVV - Instituto de Ciencias de la Vid y el Vino
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Conference papers
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https://hal-agrosup-dijon.archives-ouvertes.fr/hal-02177136
Contributor : Administrateur Agrosupdijon <>
Submitted on : Monday, July 8, 2019 - 4:16:22 PM
Last modification on : Tuesday, July 9, 2019 - 1:18:20 AM

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  • HAL Id : hal-02177136, version 1

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AGROSUP-DIJON | AGROSUP-CSGA | UNIV-BOURGOGNE | INRA | CNRS | CSGA

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Maria-Pilar Saenz Navajas, José-Miguel Avizcuri, Dominique Valentin, Blanca Lacau, Cristina Barón, et al.. Chemosensory approach for understanding the green, aggressive and hard character of red wines. 67th ASEV National Conference, Jun 2016, Monterey, United States. ⟨hal-02177136⟩

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