0000000001219727
AUTHOR
José-miguel Avizcuri
Combining sensory and chemo-sensory strategies for the development of mouth-feel vocabulary describing red wines by Spanish wine experts
Trabajo presentado en la Seventh European Conference on Sensory and Consumer Research (Eurosense 2016), celebrada en Dijon del 11 al 14 de septiembre de 2016.
Identification of green, aggressive and hard character of wines by a chemo-sensory directed methodology
International audience
Chemosensory approach for understanding the green, aggressive and hard character of red wines
Trabajo presentado en la 67th ASEV National Conference, celebrado en Monterey (Estados Unidos) del 27 al 30 de junio de 2016.
The sensory drivers of wine quality and the sensoactive chemical behind it: A sensometabolomic approach
Trabajo presentado en el EUROFOODCHEM XVII, celebrado en Estambul del 7 al 10 de mayo de 2013.
Relationship between the non-volatile composition and the in-mouth quality in red wines
Póster presentado en la Third Edition of International Conference Series on Wine Active Compounds (WAC2014), celebrada en Borgoña (Francia) del 26 al 28 de marzo de 2014.
Novel contribution to the study of mouth-feel properties in wines
Trabajo presentado en el Macrowine 2016 (Macromolecules and Secondary Metabolites of Grapevine and Wine), celebrado en Changins (Suiza) del 27 al 30 de junio de 2016.
Understanding intrinsic quality assessment of red wines by experts
Póster presentado en la 6th European Conference on Sensory and Consumer Research (EUROSENSE 2014 – A SENSE OF LIFE), celebrada en Copenague del 7 al 10 de septiembre de 2014.