Progress Towards a Standardized System of Wine Aroma Terminology
Progress Towards a Standardized System of Wine Aroma Terminology
复制标题
葡萄酒香气术语标准化体系的进展
DOI：
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发表时间：
1984
影响因子：
1.9
通讯作者：
P. M. Stern
中科院分区：
文献类型：
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作者：
A. Noble;R. A. Arnold;B. Masuda;S. Pecore;J. O. Schmidt;P. M. Stern
为了促进葡萄酒行业成员之间的交流，美国葡萄酒酿造与栽培学会感官评价小组委员会提出了一份标准化的葡萄酒香气术语清单。从最初的列表组成的几乎所有可能的葡萄酒描述符，术语被选中的分析和享乐或价值判断的内涵。这些都是安排在三个层次的系统，它允许通过通用或特定的术语分析描述葡萄酒香气的相似性。
To facilitate communication among members of the wine industry, the Sensory Evaluation Sub-committee of the American Society for Enology and Viticulture has proposed a list of standardized wine aroma terminology. From an initial list composed of virtually all possible wine descriptors, terms were selected which were analytical and free of hedonic or value-judgment connotations. These were arranged by similarity of flavor in three tier system, which permits analytical description of wine aroma by generic or specific terms.