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Compositional factors affecting the mouth-feel of white wine

Gawel, Richard 2017, Compositional factors affecting the mouth-feel of white wine, Ph.D thesis, School of Exercise and Nutrition Sciences, Deakin University.

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Title Compositional factors affecting the mouth-feel of white wine
Formatted title  
Author Gawel, Richard
Institution Deakin University
School School of Exercise and Nutrition Sciences
Faculty Faculty of Health
Degree type Research doctorate
Degree name Ph.D
Thesis advisor Keast, RussellORCID iD for Keast, Russell orcid.org/0000-0003-2147-7687
Cicerale, SarahORCID iD for Cicerale, Sarah orcid.org/0000-0002-1100-0423
Smith, Paul A
Date submitted 2017-11-27
Keyword(s) white wine
sensory evaluations
wine tasting
Summary The outcomes of this thesis significantly added to the understanding of how the major classes of non-volatile compounds in white wine, directly or by interaction, contribute to its mouth-feel. The findings challenge the paradigm of sensory additivity of structurally similar compounds and give practical winemaking insight into enhancing mouth-feel.
Language eng
Field of Research 111199 Nutrition and Dietetics not elsewhere classified
Socio Economic Objective 820306 Wine Grapes
Description of original ix, 104 pages, 2 appendices
Copyright notice ┬ęThe author. All Rights Reserved
Free to Read? Yes
Persistent URL http://hdl.handle.net/10536/DRO/DU:30105477

Document type: Thesis
Collections: Higher degree theses (full text)
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Created: Thu, 14 Dec 2017, 14:22:48 EST by Asif, Yasmin

Every reasonable effort has been made to ensure that permission has been obtained for items included in DRO. If you believe that your rights have been infringed by this repository, please contact drosupport@deakin.edu.au.