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Original Articles

Sensory Discrimination of Dry Red Wines from Greece

Pages 165-179 | Published online: 04 Aug 2010

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RobertJ. Harrington & Rhonda Hammond. (2005) The Direct Effects of Wine and Cheese Characteristics on Perceived Match. Journal of Foodservice Business Research 8:4, pages 37-54.
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Elli Goulioti, David W. Jeffery, Alexandros Kanapitsas, Despina Lola, Georgios Papadopoulos, Andrea Bauer & Yorgos Kotseridis. (2023) Chemical and Sensory Characterization of Xinomavro Red Wine Using Grapes from Protected Designations of Northern Greece. Molecules 28:13, pages 5016.
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Evangelia Nanou, Emorfili Mavridou, Fotios S. Milienos, Georgios Papadopoulos, Sophie Tempère & Yorgos Kotseridis. (2020) Odor Characterization of White Wines Produced from Indigenous Greek Grape Varieties Using the Frequency of Attribute Citation Method with Trained Assessors. Foods 9:10, pages 1396.
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Z.A. Temerdashev, A.A. Khalafyan & Yu.F. Yakuba. (2019) Comparative assessment of amino acids and volatile compounds role in the formation of wines sensor properties by means of covariation analysis. Heliyon 5:10, pages e02626.
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Mark A. Bonn, Meehee Cho & Hyemi Um. (2018) The evolution of wine research. International Journal of Contemporary Hospitality Management 30:1, pages 286-312.
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Sofoklis Petropoulos, Christos Spyridon Karavas, Athanasios T. Balafoutis, Ioannis Paraskevopoulos, Stamatina Kallithraka & Yiorgos Kotseridis. (2017) Fuzzy logic tool for wine quality classification. Computers and Electronics in Agriculture 142, pages 552-562.
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E. Gómez García‐Carpintero, E. Sánchez‐Palomo, M.A Gómez Gallego & M.A. González‐Viñas. (2011) Characterization of impact odorants and sensory profile of Bobal red wines from Spain's La Mancha region. Flavour and Fragrance Journal 27:1, pages 60-68.
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S. Kallithraka, D. Kim, A. Tsakiris, I. Paraskevopoulos & G. Soleas. (2011) Sensory assessment and chemical measurement of astringency of Greek wines: Correlations with analytical polyphenolic composition. Food Chemistry 126:4, pages 1953-1958.
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E. Koussissi, V.G. Dourtoglou, G. Ageloussis, Y. Paraskevopoulos, T. Dourtoglou, A. Paterson & A. Chatzilazarou. (2009) Influence of toasting of oak chips on red wine maturation from sensory and gas chromatographic headspace analysis. Food Chemistry 114:4, pages 1503-1509.
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ANGELA CARLUCCI & ERMINIO MONTELEONE. (2008) A PROCEDURE OF SENSORY EVALUATION FOR DESCRIBING THE AROMA PROFILE OF SINGLE GRAPE VARIETY WINES. Journal of Sensory Studies 23:6, pages 817-834.
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Maria-Ioanna Salaha, Stamatina Kallithraka, Ioannis Marmaras, Elisabeth Koussissi & Irini Tzourou. (2008) A natural alternative to sulphur dioxide for red wine production: Influence on colour, antioxidant activity and anthocyanin content. Journal of Food Composition and Analysis 21:8, pages 660-666.
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I. ETAIO, F.J. PÉREZ ELORTONDO, M. ALBISU, E. GASTON, M. OJEDA & P. SCHLICH. (2008) DEVELOPMENT OF A QUANTITATIVE SENSORY METHOD FOR THE DESCRIPTION OF YOUNG RED WINES FROM RIOJA ALAVESA. Journal of Sensory Studies 23:5, pages 631-655.
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Elisabeth Koussissi, Alistair Paterson & Yiannis Paraskevopoulos. (2007) Factors influencing sensory quality in red wines of the variety Aghiorghitiko (Vitis vinifera L.) from Nemea. European Food Research and Technology 226:4, pages 745-753.
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Elisabeth Koussissi, Alistair Paterson & John R. Piggott. (2006) Sensory profiling of aroma in Greek dry red wines using rank-rating and monadic scoring related to headspace composition. European Food Research and Technology 225:5-6, pages 749-756.
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Daniel Cozzolino, Heather Eunice Smyth & Mark Gishen. (2003) Feasibility Study on the Use of Visible and Near-Infrared Spectroscopy Together with Chemometrics To Discriminate between Commercial White Wines of Different Varietal Origins. Journal of Agricultural and Food Chemistry 51:26, pages 7703-7708.
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Elisabeth Koussissi, Alistair Paterson & John R Piggott. (2003) Sensory flavour discrimination of Greek dry red wines. Journal of the Science of Food and Agriculture 83:8, pages 797-808.
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