Please use this identifier to cite or link to this item: https://hdl.handle.net/2440/131631
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Type: Journal article
Title: Perspectives on wines of provenance: Sensory typicality, quality, and authenticity
Author: Sáenz-Navajas, M.-P.
Jeffery, D.W.
Citation: ACS Food Science & Technology, 2021; 1(6):986-992
Publisher: American Chemical Society (ACS)
Issue Date: 2021
ISSN: 2692-1944
2692-1944
Statement of
Responsibility: 
María-Pilar Sáenz-Navajas and David W. Jeffery
Abstract: Wine is revered throughout the world and comes in many varieties and styles. Factors influencing wine chemical composition and sensory properties are complex but can be related to product origin. Wine provenance also invokes notions of typicality and quality that underpin the reputation of wines and their regions. This perspective outlines current aspects related to sensory typicality, quality control, and authenticity for wines from delimited regions. It covers the influence of terroir, links between typicality and quality, control of quality through sensory assessment, the relationship with authenticity, and rapid methods for classification of wines according to origin, variety, or vintage.
Keywords: spectroscopy; chemometrics; typicity; regionality; protected designation of origin; consumers; analysis
Description: Published: June 18, 2021
Rights: © 2021 American Chemical Society
DOI: 10.1021/acsfoodscitech.1c00128
Grant ID: http://purl.org/au-research/grants/arc/IC170100008
Appears in Collections:Agriculture, Food and Wine publications
ARC Training Centre for Innovative Wine Production publications
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