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The aroma and taste of wine

Infowine Focus

Chemical, biochemical and physiological factors influence the composition of the retronasal aroma during wine consumption, but not only tannins influence mouthfeel: anthocyanins do too. New methods to analyse the taste profile on the basis of the sensations in the mouth and their intensity are needed in order to develop and promote products according to consumer preferences

Focus on dried fruit aroma and key odorants of French Syrah of the northern Rhone valley


 

The taste of color and a model to match wine characteristics with consumer preferences


 

From the glass to the mouth: wine-related and human-physiological factors affecting retronasal aroma during wine consumption

 


 

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Published on 01/05/2022
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