Sensory evaluation aromatic compounds of new interspecific grapevine hybrids

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A_____%2F02%3A55100003" target="_blank" >RIV/62156489:_____/02:55100003 - isvavai.cz</a>

Result on the web

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DOI - Digital Object Identifier

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Result language

angličtina

Original language name

Sensory evaluation aromatic compounds of new interspecific grapevine hybrids

Original language description

The kinds and intensities of grape and wine aroma substances differ among varieties. During ripening the grape develops various substances that give each variety its special aroma. In descriptive sensory analysis, extensive training and discussion are required before conduction the test. The aroma test is designed to assess the ability of trainees to correctly identify several bouquet odors. The perception of wine quality often changes with experience and is affected by the genetic makeup the individual. Although most interspecific hybrids possess aromas different from those shown by Vitis vinifera varieties, their aroma is not necesarily less enjoyable. We sensory evaluated the wines from 4 new white wine interspecific hybrids, 4 new red wine interspecific hybrids and 4 Vitis vinifera varieties.

Czech name

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Czech description

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Type

A - Audiovisual production

CEP classification

GE - Plant cultivation

OECD FORD branch

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Project

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Continuities

Z - Vyzkumny zamer (s odkazem do CEZ)

Publication year

2002

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

ISBN

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Place of publication

Bratislava

Publisher/client name

Neuveden

Version

Neuvedeno

Carrier ID

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