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The relationship between sensory attributes and wine composition for Australian Cabernet Sauvignon wines

Robinson , A L; Adams, D O; Boss, Paul K; Heymann, H; Solomon, Peter; Trengove, Robert


Background and Aims: The study explores the diversity in sensory characteristics of Cabernet Sauvignon wines from Australia and analyses the relationship between sensory attributes and wine composition. Methods and Results: Descriptive sensory analysis was conducted by eighteen panelists who rated the intensity of 16 aroma attributes and four taste attributes. Sensory results indicated that 15 of the 20 sensory attributes assessed were significantly different among the wines assessed. The...[Show more]

CollectionsANU Research Publications
Date published: 2011
Type: Journal article
Source: Australian Journal of Grape and Wine Research
DOI: 10.1111/j.1755-0238.2011.00155.x


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