Consumers associate high-quality (fine) wines with complexity, persistence and unpleasant emotional responses
The conventional method for the sensory evaluation of wine is based on visual, olfactory and gustatory perceptions described by a domain-specific language. This is a complex task, requiring extensive training, which is not feasible from a consumer perspective. The objective of this study was to appl...
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| Outros Autores: | , , , |
| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2020
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| Assuntos: | |
| Texto completo: | http://hdl.handle.net/10400.5/20285 |
| País: | Portugal |
| Oai: | oai:www.repository.utl.pt:10400.5/20285 |