0000000000680588

AUTHOR

M. Albisu

showing 3 related works from this author

Sensory differentiation of carbonic maceration and destemming wines from Rioja Alavesa by using the Temporal Dominance of Sensations (TDS) method

2009

International audience

[SDV.AEN] Life Sciences [q-bio]/Food and Nutrition[SDV.AEN]Life Sciences [q-bio]/Food and NutritionComputingMilieux_MISCELLANEOUS
researchProduct

Effect of winemaking process and addition of white grapes on the sensory and physicochemical characteristics of young red wines.

2008

International audience

[SCCO.NEUR]Cognitive science/Neuroscience[SCCO.NEUR] Cognitive science/Neuroscience[ SCCO.NEUR ] Cognitive science/NeuroscienceComputingMilieux_MISCELLANEOUS
researchProduct

Development of a quantitative sensory method for the description of young red wines frome rioja alavesa.

2008

International audience

[SCCO.NEUR]Cognitive science/Neuroscience[SCCO.NEUR] Cognitive science/Neuroscience[ SCCO.NEUR ] Cognitive science/NeuroscienceComputingMilieux_MISCELLANEOUS
researchProduct