M.H. Chang  , C.H. Chen  , 
    Develop an Appropriate Mandarin Sensorial Profile of Wine Made in Burgundy, France,
    Journal of Food Technology,
    Volume 3,Issue 3,
    2005,
    Pages 308-313,
    ISSN 1684-8462,
    jftech.2005.308.313,
    (https://makhillpublications.co/view-article.php?doi=jftech.2005.308.313)
    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.
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