使.

Anders Crichton-Fock1, Charles Spence2, Nicklas Pettersson3

  • 1School of Hospitality, Culinary Arts & Meal Science, Örebro University, Örebro, Sweden.

Frontiers in psychology
|August 16, 2023
PubMed
概括

通过跨模式沟通了解葡萄酒的感官属性可以提高消费者对葡萄酒的接受度. 这项研究表明,将感官信息与期望保持一致,可以减少葡萄酒的浪费并改善行业战略.

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