Influence of Wine Glass Shape on Perceived Aroma and Colour Intensity in Wines

By Cliff Margaret A.  

Journal of Wine Research, Vol. 12, Iss. 1, 2001-04 ,pp. : 39-46

Routledge Ltd

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Influence of Mannaproteins from Yeast on the Aroma Intensity of a Model Wine

By Lubbers S.   Voilley A.   Feuillat M.   Charpentier C.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 27, Iss. 2, 1994-04 ,pp. : 108-114

Academic Press

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Influence of type, concentration and flow behaviour of hydrocolloid solutions on aroma perception

By González-Tomás Luis   Carbonell Inmaculada   Costell Elvira  

European Food Research and Technology A, Vol. 218, Iss. 3, 2004-02 ,pp. : 248-252

Springer Publishing Company

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Influence of Serving Temperature and Wine Type on Perception of Ethyl Acetate and 4-ethyl Phenol in Wine

By Cliff Margaret   King Marjorie  

Journal of Wine Research, Vol. 20, Iss. 1, 2009-03 ,pp. : 45-52

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Comment on Influence of Serving Temperature and Wine Type on Perception of Ethyl Acetate and 4-Ethyl Phenol in Wine

By Rayne Sierra  

Journal of Wine Research, Vol. 20, Iss. 2, 2009-07 ,pp. : 159-166

Routledge Ltd

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