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White wines aroma recovery and enrichment: Sensory-led aroma selection and consumer perception

Alvaro Lezaeta1, Edmundo Bordeu1, Eduardo Agosin2

  • 1Pontificia Universidad Católica de Chile, Facultad de Agronomía e Ingeniería Forestal, Departamento de Fruticultura y Enología, Casilla 306 Correo 22, Santiago, Chile.

Food Research International (Ottawa, Ont.)
|May 9, 2018
PubMed

Keywords:
AromaCATAConsumersPreferenceSauvignon blancSensoryWine

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