Deakin University
Browse

Compositional factors affecting the mouth-feel of white wine

Download (13.92 MB)
thesis
posted on 2017-11-27, 00:00 authored by Richard Gawel
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.

History

Pagination

ix, 104 pages, 2 appendices

Open access

  • Yes

Material type

thesis

Resource type

thesis

Language

eng

Degree type

Research doctorate

Degree name

Ph.D

Copyright notice

The author. All Rights Reserved

Editor/Contributor(s)

A Smith, R Keast, S Cicerale

Faculty

Faculty of Health

School

School of Exercise and Nutrition Sciences

Usage metrics

    Theses

    Exports

    RefWorks
    BibTeX
    Ref. manager
    Endnote
    DataCite
    NLM
    DC