Open AccessMulti-method sensory approach to describe the effect of microwave-assisted extraction and addition of stems on the mouthfeel sensations of Bonarda wines from Mendoza (Argentina)
Author(s) -
Izmari Jasel Álvarez Gaona,
Martín Fanzone,
Santiago Sari,
Aníbal A. Catania,
Ignacio Coronado,
Viviana Jofré,
Marı́a Clara Zamora,
Mara V. Galmarini
Publication year - 2022
Publication title -
wine studies
Language(s) - English
Resource type - Journals
eISSN - 2039-4446
pISSN - 2039-4438
DOI - 10.4081/ws.2022.10374
Subject(s) - mouthfeel , maceration (sewage) , wine , winemaking , organoleptic , chemistry , food science , vintage , pulp and paper industry , raw material , materials science , biochemistry , engineering , organic chemistry , composite material
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