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Characterization of sensory perceptions elicited by white wine spiked with different aroma, taste and mouth-feel active molecules

Subjects: Taste; flavor; biology

  • Source: Ciência e Técnica Vitivinícola, Vol 36, Iss 2, Pp 139-150 (2021)Repositório Científico de Acesso Aberto de PortugalRepositório Científico de Acesso Aberto de Portugal (RCAAP)

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An overview on botrytized wines

Subjects: 0106 biological sciences; Wine; biology

  • Source: Ciência e Técnica Vitivinícola, Vol 35, Iss 2, Pp 76-106 (2020)Repositório Científico de Acesso Aberto de PortugalRepositório Científico de Acesso Aberto de Portugal (RCAAP)

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