Comparison between standardized sensory methods used to evaluate the mousy off-flavor in red wine

Tempere, S; Chatelet, B; de Revel, G; Dufoir, M; Denat, M; Ramonet, PY; Marchand, S; Sadoudi, M; Richard, N; Lucas, P; Miot-Sertier, C; Claisse, O; Riquier, L; Perello, MC; Ballestra, P

Tempere, S (reprint author), Univ Bordeaux, ISVV, EA 4577, CEnol, F-33140 Villenave Dornon, France.; Tempere, S (reprint author), INRA, ISVV, USC, 1366 CEnol, F-33140 Villenave Dornon, France.

OENO ONE, 2019; 53 (2): 95

Abstract

The variation in descriptors for mousy off-flavor may be related to the different compounds involved in this spoilage, their concentrations, the matri......

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