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CyTA - Journal of Food Volume 12, 2014 - Issue 3
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Articles

The expression of a full-bodied red wine as a function of the characteristics of the glass utilized for the tasting

La expresión del vino tinto con cuerpo en función de las características de la copa utilizada para la degustación

F. VenturiDepartment of Agriculture, Food and Environment (D.A.F.E.), University of Pisa, Via del Borghetto, 80, 56124Pisa, ItalyCorrespondence[email protected]
,
G. AndrichDepartment of Agriculture, Food and Environment (D.A.F.E.), University of Pisa, Via del Borghetto, 80, 56124Pisa, Italy
,
C. SanmartinDepartment of Agriculture, Food and Environment (D.A.F.E.), University of Pisa, Via del Borghetto, 80, 56124Pisa, Italy
,
G. ScalabrelliDepartment of Agriculture, Food and Environment (D.A.F.E.), University of Pisa, Via del Borghetto, 80, 56124Pisa, Italy
,
G. FerroniDepartment of Agriculture, Food and Environment (D.A.F.E.), University of Pisa, Via del Borghetto, 80, 56124Pisa, Italy
&
A. ZinnaiDepartment of Agriculture, Food and Environment (D.A.F.E.), University of Pisa, Via del Borghetto, 80, 56124Pisa, Italy
Pages 291-297 | Received 19 Jul 2013, Accepted 22 Sep 2013, Published online: 10 Apr 2014

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Francesca Venturi, Gianpaolo Andrich, Chiara Sanmartin, Isabella Taglieri, Giancarlo Scalabrelli, Giuseppe Ferroni & Angela Zinnai. (2016) Glass and wine: a good example of the deep relationship between drinkware and beverage. Journal of Wine Research 27:2, pages 153-171.
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Articles from other publishers (15)

Yangyang Bai, Wang Zhang, Yaole Li, Jingxi Tan & Fuliang Han. (2023) Glass volume or shape influence the aroma attributes of Cabernet Sauvignon dry red wine. Journal of Sensory Studies 38:4.
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Dare Ayobami, Charles Oluwaseun Adetunji, Olugbemi T. Olaniyan, Igiku Victory, Juliana Bunmi Adetunji, Kunle Okaiyeto, Kehinde Kazeem Kanmodi, Lawrence Achilles Nnyanzi, Olalekan Akinbo, Abel Inobeme, Babatunde Oluwafemi Adetuyi, Ogette Anthony Omokhudu, Ohiokha Godwin, Frank Abimbola Ogundolie & Wadzani Palnam Dauda. 2023. Evaporative Coolers for the Postharvest Management of Fruits and Vegetables. Evaporative Coolers for the Postharvest Management of Fruits and Vegetables 155 170 .
Charles Spence. (2020) Wine psychology: basic & applied. Cognitive Research: Principles and Implications 5:1.
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Isabella Taglieri, Chiara Sanmartin, Francesca Venturi, Monica Macaluso, Angela Zinnai, Silvia Tavarini, Andrea Serra, Giuseppe Conte, Guido Flamini & Luciana G. Angelini. (2020) Effect of the Leavening Agent on the Compositional and Sensorial Characteristics of Bread Fortified with Flaxseed Cake. Applied Sciences 10:15, pages 5235.
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Lorenzo Flori, Monica Macaluso, Isabella Taglieri, Chiara Sanmartin, Cristina Sgherri, Marinella De Leo, Valerio Ciccone, Sandra Donnini, Francesca Venturi, Luisa Pistelli, Alma Martelli, Vincenzo Calderone, Lara Testai & Angela Zinnai. (2020) Development of Fortified Citrus Olive Oils: From Their Production to Their Nutraceutical Properties on the Cardiovascular System. Nutrients 12:6, pages 1557.
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Chiara Sanmartin, Isabella Taglieri, Francesca Venturi, Monica Macaluso, Angela Zinnai, Silvia Tavarini, Asia Botto, Andrea Serra, Giuseppe Conte, Guido Flamini & Luciana G. Angelini. (2020) Flaxseed Cake as a Tool for the Improvement of Nutraceutical and Sensorial Features of Sourdough Bread. Foods 9:2, pages 204.
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Alice Vilela, Eunice Bacelar, Teresa Pinto, Rosário Anjos, Elisete Correia, Berta Gonçalves & Fernanda Cosme. (2019) Beverage and Food Fragrance Biotechnology, Novel Applications, Sensory and Sensor Techniques: An Overview. Foods 8:12, pages 643.
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Francesca Venturi, Chiara Sanmartin, Isabella Taglieri, Giuseppe Ferroni, Mike Frank Quartacci, Cristina Sgherri, Xiaoguo Ying, Gianpaolo Andrich & Angela Zinnai. 2019. Advances in Grape and Wine Biotechnology. Advances in Grape and Wine Biotechnology.
Jiyun Yang & Jeehyun Lee. (2019) Application of Sensory Descriptive Analysis and Consumer Studies to Investigate Traditional and Authentic Foods: A Review. Foods 8:2, pages 54.
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Anne-Laure Moriaux, Raphaël Vallon, Clara Cilindre, Bertrand Parvitte, Gérard Liger-Belair & Virginie Zeninari. (2018) Development and validation of a diode laser sensor for gas-phase CO2 monitoring above champagne and sparkling wines. Sensors and Actuators B: Chemical 257, pages 745-752.
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Parpinello Giuseppina Paola, Meglioli Matteo, Ricci Arianna & Versari Andrea. (2018) Effect of Different Glass Shapes and Size on the Time Course of Dissolved Oxygen in Wines during Simulated Tasting. Beverages 4:1, pages 3.
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Francesca Venturi, Chiara Sanmartin, Isabella Taglieri, Ying Xiaoguo, Mike F. Quartacci, Cristina Sgherri, Gianpaolo Andrich & Angela Zinnai. (2017) A kinetic approach to describe the time evolution of red wine as a function of packaging conditions adopted: Influence of closure and storage position. Food Packaging and Shelf Life 13, pages 44-48.
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Gérard Liger-Belair. (2017) Effervescence in champagne and sparkling wines: From grape harvest to bubble rise. The European Physical Journal Special Topics 226:1, pages 3-116.
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David Wollan, Duc-Truc Pham & Kerry Leigh Wilkinson. (2016) Changes in Wine Ethanol Content Due to Evaporation from Wine Glasses and Implications for Sensory Analysis. Journal of Agricultural and Food Chemistry 64:40, pages 7569-7575.
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Gérard Liger-Belair. (2016) Modeling the Losses of Dissolved CO 2 from Laser-Etched Champagne Glasses . The Journal of Physical Chemistry B 120:15, pages 3724-3734.
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