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Umami in fermented beverages

ciencia-e-vinho.com
 2021-09-12

Cover picture for the articleWhen describing the sensory perception of wine, also in the context of pairing with food, olfactory sensation (aroma, odour, smell) usually takes priority, and taste and mouthfeel come second. The full concept of flavour formally encompasses smell, taste, and mouthfeel (including astringency and chemesthesis) and some tasters even include visual appearance...

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