Chapter 4.3. Descriptive Analysis and Quality Ratings of 1976 Wines from Four Bordeaux Communes

  1. M.C. Gacula Jr. Ph.D.
  1. Ann C. Noble1,
  2. Anthony A. Williams1 and
  3. Stephen P. Langron2

Published Online: 16 APR 2008

DOI: 10.1002/9780470385036.ch4c

Descriptive Sensory Analysis in Practice

Descriptive Sensory Analysis in Practice

How to Cite

Noble, A. C., Williams, A. A. and Langron, S. P. (2004) Descriptive Analysis and Quality Ratings of 1976 Wines from Four Bordeaux Communes, in Descriptive Sensory Analysis in Practice (ed M.C. Gacula), Food & Nutrition Press, Inc., Trumbull, Connecticut, USA. doi: 10.1002/9780470385036.ch4c

Editor Information

  1. Gacula Associates, Scottsdale, Arizona

Author Information

  1. 1

    Department of Viticulture and Enology University of California, Davis Davis, California 95616, USA

  2. 2

    Long Ashton Research Station, University of Bristol Long Ashton, Bristol BS189AF.

Publication History

  1. Published Online: 16 APR 2008
  2. Published Print: 13 DEC 2004

ISBN Information

Print ISBN: 9780917678370

Online ISBN: 9780470385036

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Keywords:

  • canonical variates analysis;
  • masters of wine;
  • bordeaux wines;
  • haut marbutet;
  • training sessions

Summary

This Chapter Contains Section Titled:

  • Introduction

  • Experimental

  • Results

  • Discussion

  • Acknowledgments

  • References