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The sensory drivers of wine quality and the sensoactive chemical behind it: A sensometabolomic approach

Maria-Pilar Saenz Navajas 1 José-Miguel Avizcuri 1 Jordi Ballester 2 Purificación Fernandez-Zurbano 1 Vicente Ferreira 3 Dominique Peyron 2 Dominique Valentin 2 
1 ICVV - Instituto de Ciencias de la Vid y el Vino
2 CSGA - Centre des Sciences du Goût et de l'Alimentation
3 I3A - Aragón Institute of Engineering Research [Zaragoza]
Keywords : Wine Sensory interactions
Document type :
Conference papers
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https://hal-agrosup-dijon.archives-ouvertes.fr/hal-02180186
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Submitted on : Thursday, July 11, 2019 - 12:12:33 PM
Last modification on : Saturday, June 25, 2022 - 10:58:45 AM

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  • HAL Id : hal-02180186, version 1

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

Citation

Maria-Pilar Saenz Navajas, José-Miguel Avizcuri, Jordi Ballester, Purificación Fernandez-Zurbano, Vicente Ferreira, et al.. The sensory drivers of wine quality and the sensoactive chemical behind it: A sensometabolomic approach. EUROFOODCHEM XVII, May 2013, Istanbul, Turkey. ⟨hal-02180186⟩

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