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
1 ICVV - Instituto de Ciencias de la Vid y el Vino
2 CSGA - Centre des Sciences du Goût et de l'Alimentation [Dijon]
3 University of Zaragoza - Universidad de Zaragoza [Zaragoza]
4 INRA - Institut National de la Recherche Agronomique
Document type :
Poster communications
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https://hal-agrosup-dijon.archives-ouvertes.fr/hal-02177174
Contributor : Administrateur Agrosupdijon <>
Submitted on : Monday, July 8, 2019 - 4:43:54 PM
Last modification on : Tuesday, July 9, 2019 - 1:18:21 AM

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  • HAL Id : hal-02177174, version 1

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

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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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