Please use this identifier to cite or link to this item: https://hdl.handle.net/2440/131631
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dc.contributor.authorSáenz-Navajas, M.-P.-
dc.contributor.authorJeffery, D.W.-
dc.date.issued2021-
dc.identifier.citationACS Food Science & Technology, 2021; 1(6):986-992-
dc.identifier.issn2692-1944-
dc.identifier.issn2692-1944-
dc.identifier.urihttp://hdl.handle.net/2440/131631-
dc.descriptionPublished: June 18, 2021-
dc.description.abstractWine 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.-
dc.description.statementofresponsibilityMaría-Pilar Sáenz-Navajas and David W. Jeffery-
dc.language.isoen-
dc.publisherAmerican Chemical Society (ACS)-
dc.rights© 2021 American Chemical Society-
dc.subjectspectroscopy; chemometrics; typicity; regionality; protected designation of origin; consumers; analysis-
dc.titlePerspectives on wines of provenance: Sensory typicality, quality, and authenticity-
dc.typeJournal article-
dc.identifier.doi10.1021/acsfoodscitech.1c00128-
dc.relation.granthttp://purl.org/au-research/grants/arc/IC170100008-
pubs.publication-statusPublished-
dc.identifier.orcidJeffery, D.W. [0000-0002-7054-0374]-
Appears in Collections:Agriculture, Food and Wine publications
ARC Training Centre for Innovative Wine Production publications
Aurora harvest 8

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