The role of acidity, sweetness, tannin and consumer knowledge on wine and food match perceptions

Author： Koone Rebeckah   Harrington Robert J.   Gozzi Mario   McCarthy Michelle  

Publisher： Routledge Ltd

ISSN： 1469-9672

Source： Journal of Wine Research, Vol.25, Iss.3, 2014-07, pp. : 158-174

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Related content

Wine routes in Northern Greece: consumer perceptions

By Tzimitra-Kalogianni Irene   Papadaki-Klavdianou Afroditi   Alexaki Anastasia   Tsakiridou Efthimia  

British Food Journal, Vol. 101, Iss. 11, 1999-11 ,pp. : 884-892

Emerald Group Publishing Ltd

Access to resources Recommend Favorite

Consumer perceptions of food quality in Malaysia

By Batt Peter J  

British Food Journal, Vol. 117, Iss. 3, 2015-03 ,pp. : 1168-1187

Emerald Group Publishing Ltd

Access to resources Recommend Favorite

Food and Wine Production Practices: An Analysis of Consumer Views

By Forbes Sharon  

Journal of Wine Research, Vol. 22, Iss. 1, 2011-03 ,pp. : 79-86

Routledge Ltd

Access to resources Recommend Favorite

Consumer perceptions in Eastern European food markets

By Baron P.J.   Mueller R.D.  

British Food Journal, Vol. 97, Iss. 2, 1995-02 ,pp. : 34-38

Emerald Group Publishing Ltd

Access to resources Recommend Favorite

Consumer perceptions of food quality and safety and their relation to traceability

By Rijswijk Wendy van   Frewer Lynn J.  

British Food Journal, Vol. 110, Iss. 10, 2008-09 ,pp. : 1034-1046

Emerald Group Publishing Ltd

Access to resources Recommend Favorite