2005•Unpublished venueRequires access

[Contribution of Saccharomyces cerevisiae to the organoleptic profile of wine: application of "free choice profiling" statistical method in the sensory analysis of Chardonnay wines]

Eva Navascués, Laura Angélica Décaro Santiago, Ann Dumont

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Key concepts: Organoleptic, Wine, Sensory analysis, Profiling (computer programming), Food science, Statistical analysis, Mathematics, Statistics

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[Contribution of Saccharomyces cerevisiae to the organoleptic profile of wine: application of "free choice profiling" statistical method in the sensory analysis of Chardonnay wines] — Research Paper | ScholarLens