Comment on Influence of Serving Temperature andWine Type on Perception of Ethyl Acetate and 4-EthylPhenol in Wine

摘要

In their article, Cliff and King (Journal of Wine Research, 2009, Volume 20, Number 1,pp. 45–52) present a study examining the influence of serving temperature and winetype on perception of ethyl acetate and 4-ethylphenol in a blended red wine sampleof unspecified composition, a blended white wine sample of unspecified composition,a Gewurztraminer white wine, and a Chardonnay white wine. This Comment willaddress a number of scientific concerns in the manuscript that require discussion.