The DOI matches its Crossref record; 3 of the 3 references it cites were found in a registry or an index.
A ‘Mouth-feel Wheel’: terminology for communicating the mouth-feel characteristics of red wine
Open accessAbstract
A hierarchically structured vocabulary of mouth-feel sensations elicited by red wines has been produced. Represented as a wheel, this structured vocabulary should assist tasters in their interpretation and use of terminology relating to ‘in mouth’ sensations produced by red wines. These terms and their definitions were generated by consulting the opinions of experienced wine tasters following exposure to an extensive range of commercial red wines. Logical relationships among the derived terms were formulated by analysis of ‘sorting data’ provided by a combined group of experienced winemakers and wine-tasters.
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Citations
Cites
Modification of a Standardized System of Wine Aroma Terminology
Noble, A. C., Arnold, R. A., Buechsenstein, J., Leach, E. J., Schmidt, J. O., & Stern, P. M. (1987) · American Journal of Enology and Viticulture · doi:10.5344/ajev.1987.38.2.143 · Cited by 494
Progress Towards a Standardized System of Wine Aroma Terminology
Noble, A. C., Arnold, R. A., Masuda, B. M., Pecore, S. D., Schmidt, J. O., & Stern, P. M. (1984) · American Journal of Enology and Viticulture · doi:10.5344/ajev.1984.35.2.107 · Cited by 209
THE USE OF LANGUAGE BY TRAINED AND UNTRAINED EXPERIENCED WINE TASTERS
GAWEL, R. (1997) · Journal of Sensory Studies · doi:10.1111/j.1745-459x.1997.tb00067.x · Cited by 159
Self-citation
Cited by
The mouth‐feel properties of grape and apple proanthocyanidins in a wine‐like medium
Vidal, S., Francis, L., Guyot, S., Marnet, N., Kwiatkowski, M., Gawel, R., Cheynier, V., & Waters, E. J. (2003) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.1394 · Cited by 508
Self-citationSpencer, M., Sage, E., Velez, M., & Guinard, J. (2016) · Journal of Food Science · doi:10.1111/1750-3841.13555 · Cited by 103
Chong, H. H., Cleary, M. T., Dokoozlian, N., Ford, C. M., & Fincher, G. B. (2019) · Food Chemistry · doi:10.1016/j.foodchem.2019.05.020 · Cited by 35
Metadata
- Authors
- GAWEL, R., OBERHOLSTER, A., & FRANCIS, I. L.
- Venue
- Australian Journal of Grape and Wine Research
- Publisher
- Hindawi Limited
- Published
- 2000-10
- Volume
- 6
- Issue
- 3
- Pages
- 203-207
- ISSN
- 1322-7130 (ISSN-L)
- 1755-0238
- OpenAlex
- W2092409814
- Cited by
- 353
- References
- 3
- FWCI
- 4.77
- Type
- journal article
- Language
- en
- Open access
- bronze
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- GAWEL, R., OBERHOLSTER, A., & FRANCIS, I. L. (2000). A ‘Mouth-feel Wheel’: terminology for communicating the mouth-feel characteristics of red wine. Australian Journal of Grape and Wine Research. https://doi.org/10.1111/j.1755-0238.2000.tb00180.x
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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
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