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- W4385996693 abstract "This chapter introduces the physiology of the senses of sight, taste, and aroma and of the role of these senses in quality assessment in winemaking. Sensory analysis is a challenging but vital aspect of winemaking bearing as it does on consumer perception of the product. Preference for a particular wine style may be influenced strongly by genetic background of a wine consumer. The judgment of a winemaker may also be influenced by their genes. An exercise is included to help test individual sensitivity to bitterness, sweetness, or saltiness and thus to identify your genetic background in this regard. Training exercises provided here are an aid to vocabulary development based on sensory standards developed at the University of California, Davis, supplemented by a table of common faults. Introductory discrimination tests, such as pair-wise, duo-trio, and triangle comparisons, are also presented." @default.
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- W4385996693 date "2023-01-01" @default.
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- W4385996693 title "The human interactions: flavor, aroma, palate, and health" @default.
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