TY  - JOUR
T1  - Develop an Appropriate Mandarin Sensorial Profile of Wine Made in Burgundy, France
AU - , M.H. Chang AU - , C.H. Chen 
JO  - Journal of Food Technology
VL  - 3
IS  - 3
SP  - 308
EP  - 313
PY  - 2005
DA  - 2001/08/19
SN  - 1684-8462
DO  - jftech.2005.308.313
UR  - https://makhillpublications.co/view-article.php?doi=jftech.2005.308.313
KW  - 
AB  - 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.
ER  -