Partial Least Squares approach to model the effect of flavonoid extraction on sensorial profile and perceptive typicality of wines

Y. Cadot; Soline Caille; Alain Samson; Veronique Cheynier

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Partial Least Squares approach to model the effect of flavonoid extraction on sensorial profile and perceptive typicality of wines

Y. Cadot, Soline Caille, Alain Samson et Veronique Cheynier

In Vino Analytica Scientia Symposium 2013 (Reims, France, 07/2013–07/2013)

2013

Résumé

Partial Least Squares approach to model the effect of flavonoid extraction on sensorial profile and perceptive typicality of wines. In Vino Analytica Scientia Symposium 2013

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Titre: Partial Least Squares approach to model the effect of flavonoid extraction on sensorial profile and perceptive typicality of wines
Créateurs - sans rôle: Y. Cadot
Soline Caille - Université de Montpellier, Sciences pour l'oenologie - SPO
Alain Samson - Unité expérimentale de Pech-Rouge
Veronique Cheynier - Université de Montpellier, Sciences pour l'oenologie - SPO
Colloque: In Vino Analytica Scientia Symposium 2013 (Reims, France, 07/2013–07/2013)
Identifiants: 99179487709311
Unité académique: Sciences pour l'oenologie - SPO
Langue: English
Type de ressource: Conference proceeding
Champs locaux: hal-01601767