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Association of selected viniviticultural factors with sensory and chemical characteristics of New Zealand Sauvignon blanc wines

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Perception of wine quality according to extrinsic cues: The case of Burgundy wine consumers

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Representation of complexity in wine: Influence of expertise

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Sensory and chemical characterisation of Sauvignon blanc wine: Influence of source of origin

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Effects of Transporting and Processing Sauvignon blanc Grapes on 3-Mercaptohexan-1-ol Precursor Concentrations

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Labeling, Identification, and Recognition of Wine-Relevant Odorants in Expert Sommeliers, Intermediates, and Untrained Wine Drinkers

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Impact of partial alcohol reduction in Syrah wine on perceived complexity and temporality of sensations and link with preference

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Semantic and perceptive organisation of Sauvignon blanc wine characteristics: Influence of expertise

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