کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
4317679 | 1290611 | 2010 | 5 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Sweetness acceptance of novices, experienced consumers and winemakers in Hunter Valley Semillon wines
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موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
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چکیده انگلیسی
The consumer preference of Hunter Valley Semillon (HVS) with varying amounts of glucose was investigated. The respondents were divided into three categories; novice (consumer), experienced (consumer) and winemakers. Experienced drinkers preferred wines with less added glucose than did the novice group. Winemakers preferred a lower level of glucose addition again. This study has also defined levels of residual sugar within which winemakers can aim to produce wine in order to fulfil the desires of the consumer, allowing winemaking decisions for residual sugar levels to be quantitatively based.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Quality and Preference - Volume 21, Issue 7, October 2010, Pages 679–683
Journal: Food Quality and Preference - Volume 21, Issue 7, October 2010, Pages 679–683
نویسندگان
John Blackman, Anthony Saliba, Leigh Schmidtke,