摘要 : This work proposes a sensory method to verify the 'cork taint' defect in food and beverages. This off-flavour has considerable economic impact in wine but occasionally can occur in other food and beverages. In wine, 2,4,6-trichlor... 展开
作者 | Cravero~ Maria Carla Bonello~ Federica Alvarez~ Maria del Carmen Pazo Tsolakis~ Christos Borsa~ Daniela |
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作者单位 | |
期刊名称 | 《Journal of the Institute of Brewing》 |
页码/总页数 | 411-417 / 7 |
语种/中图分类号 | 英语 / TS26 |
关键词 | TCA sensory analysis wine mouldy taint cork taint |
DOI | 10.1002/jib.230 |
馆藏号 | TS-105 |