Perspectives on Wines of Provenance: Sensory Typicality, Quality, and Authenticity,ACS Food Science & Technology

当前位置： X-MOL 学术 › ACS Food Sci. Technol. › 论文详情

Our official English website, www.x-mol.net, welcomes your feedback! (Note: you will need to create a separate account there.)

Perspectives on Wines of Provenance: Sensory Typicality, Quality, and Authenticity
ACS Food Science & Technology ( IF 2.6 ) Pub Date : 2021-06-18 , DOI: 10.1021/acsfoodscitech.1c00128
María-Pilar Sáenz-Navajas ₁ , David W. Jeffery ₂

Affiliation

Wine is revered throughout the world and comes in many varieties and styles. Factors influencing wine chemical composition and sensory properties are complex but can be related to product origin. Wine provenance also invokes notions of typicality and quality that underpin the reputation of wines and their regions. This perspective outlines current aspects related to sensory typicality, quality control, and authenticity for wines from delimited regions. It covers the influence of terroir, links between typicality and quality, control of quality through sensory assessment, the relationship with authenticity, and rapid methods for classification of wines according to origin, variety, or vintage.

中文翻译：

对原产地葡萄酒的看法：感官典型性、质量和真实性

葡萄酒在世界范围内备受推崇，并有许多品种和风格。影响葡萄酒化学成分和感官特性的因素很复杂，但可能与产品来源有关。葡萄酒原产地还涉及支撑葡萄酒及其产区声誉的典型性和质量概念。该观点概述了与来自特定地区的葡萄酒的感官典型性、质量控制和真实性相关的当前方面。它涵盖了风土的影响、典型性和质量之间的联系、通过感官评估控制质量、与真实性的关系以及根据产地、品种或年份对葡萄酒进行快速分类的方法。

更新日期：2021-07-16

点击分享查看原文

点击收藏

阅读更多本刊最新论文