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The Odor of Colors: Can Wine Experts and Novices Distinguish the Odors of White, Red, and Rosé Wines?

✍ Scribed by Jordi Ballester; Hervé Abdi; Jennifer Langlois; Dominique Peyron; Dominique Valentin

Book ID
107594101
Publisher
Springer-Verlag
Year
2009
Tongue
English
Weight
257 KB
Volume
2
Category
Article
ISSN
1936-5802

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A young Grenache red wine from 1995 harvest was continuously extracted with Freon-11 and the extract cleaned up with aqueous in NaHCO 3 order to remove fatty acids. An Aroma Extract Dilution Analysis was carried out with that extract in a Carbowax 20M capillary column with simultaneous MS and olfact