6533b82bfe1ef96bd128deb1

RESEARCH PRODUCT

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

I. EtayoSophie MeillonP. ElortondoM. AlbisuPascal Schlich

subject

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

description

International audience

https://hal.inrae.fr/hal-02815384