Sensory Evaluation of a Wine's Quality in the Preparation of a Reduction: A Subjective and Objective Study

摘要

This research project focuses on utilizing objective and subjective techniques to determine whether differences in the quality of a wine used in a standard reduction is perceptibly noticeable. The results show that a difference can be detected between the two wine reductions and that the softer and less expensive wine was preferred. This research will help professional chefs understand whether the investment in higher quality wines for cooking has any effect on the overall quality or perception of quality of the final product.View full textDownload full textKeywordsWine, sensory evaluation, objective testingRelated var addthis_config = { ui_cobrand: "Taylor & Francis Online", services_compact: "citeulike,netvibes,twitter,technorati,delicious,linkedin,facebook,stumbleupon,digg,google,more", pubid: "ra-4dff56cd6bb1830b" }; Add to shortlist Link Permalink http://dx.doi.org/10.1080/15428052.2010.535773