Off-flavours and unpleasantness are cues for the recognition and valorization of organic wines by experienced tasters
The drivers of consumer acceptance concerning organic wines are not well understood. In particular, among wine professionals, there are anecdotal evidences claiming that consumers accept off-flavours that would not be tolerated if the wines were conventionally produced. Therefore, the aim of this st...
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| Outros Autores: | , , , , , |
| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2020
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| Assuntos: | |
| Texto completo: | http://hdl.handle.net/10400.5/19755 |
| País: | Portugal |
| Oai: | oai:www.repository.utl.pt:10400.5/19755 |