EVALUATION OF A PECTIN RINCE PROCEDURE FOR IMPROVING ACIDITY, BITTERNESS AND ASTRINGENCY EVALUATION OF RED WINES BY A TRAINED PANEL
MetadataShow full item record
Poster - Pangborn Sensory Science Symposium, Minneapolis. USA. 12-16 August, 2007
This study has been carried out with the financial support of the French Ministry of Education by the Biennal Invitation of Mrs. Müller, with the support given by the 19 judges from the sensory panel (INRA Montpellier).