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Original Articles

Influence of Wine Glass Shape on Perceived Aroma and Colour Intensity in Wines

Pages 39-46 | Published online: 04 Aug 2010

References

  • AMERINE , M.A. and ROESSLER , E.B. 1983 . Wines: Their Sensory Evaluation , New York : W. H. Freeman .
  • FlSCHER , U. 1996 . Weinglaeser-Aesthetik oder sesorische Eignung? [Wine glasses-aesthetic and sensory suitability?] . Deutsche-Weinbau , 22 : 22 – 26 .
  • FISCHER , U. and LOEWE-STANIENDA , B. 1999 . Impact of wine glasses for sensory evaluation . Journal International des Sciences de la Vigne et du Vin, Special Issue Wine Tasting , : 71 – 80 .
  • O'MAHONY , M. 1986 . Sensory Evaluation of Food: Statistical Methods and Procedures , New York : Marcel Dekker .
  • SOLMS , J. , OSMAN-ISMAIL , F. and BEYELER , M. 1973 . The interaction of volatiles with food components . Canadian Institute of Food Science and Technology Journal , 6 : A10 – A16 .
  • ZOECKLEIN , B.W. , FIGAELSANG , K.C. , GUMP , B.H. and NURY , F.S. 1995 . Wine Analysis and Production , New York : Chapman and Hall .

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