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Poster communications
Identification of green, aggressive and hard character of wines by a chemo-sensory directed methodology
Purificación Fernandez-Zurbano
1
Blanca Lacau
Cristina Barón
Dominique Valentin
2
José-Miguel Avizcuri
3
Maria-Pilar Saenz Navajas
4
Vicente Ferreira
1
Purificación Fernandez-Zurbano 1
Author
Blanca Lacau
Author
Cristina Barón
Author
Dominique Valentin 2
Author IdHAL : dominique-valentin IdRef : https://www.idref.fr/090168828 ORCID : https://orcid.org/0000-0003-0243-7970
1
ICVV - Instituto de Ciencias de la Vid y el Vino (Finca La Grajera, Autovía del Camino de Santiago LO-20 Salida 13, 26007 Logroño, La Rioja - Spain)
- UR - Universidad de La Rioja (Avda. de la Paz, 93 26006, Logroño - Spain)
- CSIC - Consejo Superior de Investigaciones Científicas [Spain] (Séville - Spain)
2
CSGA - Centre des Sciences du Goût et de l'Alimentation (France)
- INRA - Institut National de la Recherche Agronomique : UMR1324 (France)
- UB - Université de Bourgogne (Maison de l'université - Esplanade Érasme - BP 27877 - 21078 Dijon cedex - France)
- CNRS - Centre National de la Recherche Scientifique : UMR 6265 (France)
3
University of Zaragoza - Universidad de Zaragoza [Zaragoza] (Pedro Cerbuna,12
50009 Zaragoza - España - Spain)
Document type :
Poster communications
Complete list of metadata
https://hal-agrosup-dijon.archives-ouvertes.fr/hal-02177174
Contributor : Institut Agro Dijon Connect in order to contact the contributor
Submitted on : Monday, July 8, 2019 - 4:43:54 PM
Last modification on : Friday, February 11, 2022 - 3:40:05 PM
Contributor : Institut Agro Dijon Connect in order to contact the contributor
Submitted on : Monday, July 8, 2019 - 4:43:54 PM
Last modification on : Friday, February 11, 2022 - 3:40:05 PM
Identifiers
- HAL Id : hal-02177174, version 1
Collections
AGROSUP-DIJON | AGROSUP-CSGA | UNIV-BOURGOGNE | INRA | CNRS | CSGA | INRAE
Citation
Purificación Fernandez-Zurbano, Blanca Lacau, Cristina Barón, Dominique Valentin, José-Miguel Avizcuri, et al.. Identification of green, aggressive and hard character of wines by a chemo-sensory directed methodology. Macromolecules and Secondary Metabolites of Grapevine and Wine, Jun 2016, Changins, Switzerland. ⟨hal-02177174⟩
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