Knowledge of wine flavor has paralleled developments in analytical chemistry. In the 19th
century, analytical methods focused on the determination of major wine components such as …

Flavor lexicons are a widely used tool for documenting and describing sensory perception of
a selected food. Development of a representative flavor lexicon requires several steps …

This chapter is concerned with natural wines made from Vitis vinifera and Vitis labrusca
grapes. Fruit wines, fortified wines, whether flavored or not with aromatic herbs, and wines …

The Science of Grapevines, Third Edition reflects the latest insights into cultivar
relationships, vascular transport, hormone action, and stress responses of grapevines …

Regionally distinct wine characteristics (terroir) are an important aspect of wine production
and consumer appreciation. Microbial activity is an integral part of wine production, and …

This chapter describes the potential uses for descriptive analysis in sensory evaluation. We
then discuss the use of language and concept formation as well as the requirements for …

Terroir has many facets. It has been related to: variety of plants and typical food products;
territory, name, strategies of advertising and marketing. A viticultural terroir is seldom defined …

A comparison was made between the effects of leaf shading and cluster shading on grape
composition and fruit and wine sensory properties. The experimental design permitted …

Wine is a complex alcoholic beverage. The wine matrix or the components that are present
in the wine play an important role in the perceived aroma and flavor of the wine. The wine …

Wine is a complex consumer product produced predominately by the action of yeast upon
grape juice musts. Model must systems have proven ideal for studies of the effects of …