Modification of a Standardized System of Wine Aroma Terminology
American Journal of Enology and ViticulturePublished 1 January 1987
Ann C. Noble, Richard A. Arnold, J. Buechsenstein, E.Jane Leach, J. O. Schmidt, P. Štern
Citations473
SJR quartileQ2
SJR score0.47
SNIP0.75
Generate an AI Snapshot to get a quick, structured summary of this paper.
Study Snapshot
ObjectiveStudy objective
MethodsResearch methodology
PopulationPopulation studied
Sample sizeSample sizes
OutcomesStudy outcomes here
ResultsStudy results comes here
LimitationsResearch study limitations comes here
A concise AI-generated summary of the paper will appear here once you click Generate AI Snapshot.
TL;DR
A modified version of the wine aroma wheel has been constructed to clarify and improve the proposed list of standardized wine aroma terminology and terms describing the "nutty" aromas in wine have been added.
Abstract
A modified version of the wine aroma wheel has been constructed to clarify and improve the proposed list of standardized wine aroma terminology. The order of terms has been reorganized to facilitate its use. Terms describing the "nutty" aromas in wine have been added. In addition, reference standards are suggested to define
Keywords
MedicineAgricultural and Biological Sciences
American Journal of Enology and ViticultureProgress Towards a Standardized System of Wine Aroma Terminology
196 Citations1984Ann C. Noble, Richard A. Arnold +4 more
To facilitate communication among members of the wine industry, the Sensory Evaluation Sub-committee of the American Society for Enology and Viticulture has proposed a list of standardized wine aroma terminology which were analytical and free of hedonic or value-judgment connotations.
Journal of the American Society of Brewing ChemistsReference Standards for Beer Flavor Terminology System
132 Citations1982Morten Meilgaard, David S. Reid +1 more