@article{MAKHILLJFT2005337953,
    title = {Develop an Appropriate Mandarin Sensorial Profile of Wine Made in Burgundy, France},
    journal = {Journal of Food Technology},
    volume = {3},
    number = {3},
    pages = {308-313},
    year = {2005},
    issn = {1684-8462},
    doi = {jftech.2005.308.313},
    url = {https://makhillpublications.co/view-article.php?issn=1684-8462&doi=jftech.2005.308.313},
    author = {M.H. Chang and},
    keywords = {},
    abstract = {The objective of this study is to develop an appropriate mandarin sensorial profile of red wine for Taiwan’s wine dealers/consumers by using descriptive method and TI technique. Twelve subjects from Kaohsiung Hospitality College students with previous experience evaluating red wine were pre-selected on basis of interest, availability and ability to articulate. Subjects were trained to evaluate three different production-year red wine from Burgundy, France. The appropriate Mandarin Terms to describe the aroma, flavor and mouth-feeling of red wine were developed by subjects. After further exposure to the wine samples, a basic aroma, flavor and mouth-feeling sensorial profiles of red wine (Burgundy) were determined. The sensory retention of mouth-feel in “bitter” and “astringent” perceptions was also determined by Time-Intensity (TI) technique.}
    }