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|Title:||Perspectives on wines of provenance: Sensory typicality, quality, and authenticity|
|Citation:||ACS Food Science & Technology, 2021; 1(6):986-992|
|Publisher:||American Chemical Society (ACS)|
|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|
|Appears in Collections:||Agriculture, Food and Wine publications|
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