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Book Chapter

Application of Sensory Evaluation in Wine Making

  • Duncan S
Springer US, (1999), 30-52
DOI: 10.1007/978-1-4757-6967-8_2
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Abstract

This chapter is designed to provide a general background about sensory evaluation to individuals in the wine industry. It is intended as a general review of sensory evaluation, not a comprehensive resource, but will provide adequate information to help the reader...

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APA

Duncan, S. E. (1999). Application of Sensory Evaluation in Wine Making. In Wine Analysis and Production (pp. 30–52). Springer US. https://doi.org/10.1007/978-1-4757-6967-8_2

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