Swedish Wine and Black Caviar: A Sustainable High-Quality Experience Focusing the Future

Karin Wendin, Lennart Mårtensson, Henric Djerf, Jens Hultman, Johan Stenberg, Mihaela Minaea, Betty Collin, Sarah Forsberg, Axel Welinder, Marcus Johansson, Rickard Albin, Felix Åhrberg, Christian Bauer, Torbjörn Ranta

Research output: Contribution to conferenceAbstractpeer-review

Abstract

A recently started project focuses on optimizing high-quality, complex,
and sustainable Swedish foods and beverages, individually and in combinations,
with cases of white wine, sparkling wine, and Black Caviar. Sensory
aspects play major roles in what we choose to eat and drink. Research
on the perception of products individually and in combinations have shown
that combination of foods and drinks can be optimized in relation to the
taste experience and thus create successful and attractive combinations.
Original languageEnglish
Pages27-27
Number of pages1
Publication statusPublished - 2024-Dec-27
EventStockholm Gastronomy Conference - Sweden, Stockholm
Duration: 2023-Nov-232023-Nov-25
https://capitalofgastronomy.se/en/stockholm-gastronomy-conference/

Conference

ConferenceStockholm Gastronomy Conference
CityStockholm
Period23-11-2323-11-25
Internet address

Swedish Standard Keywords

  • Food Science (40103)

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