Establish prediction methods targeting sensory for complex, high value Swedish sustainable products with the case of white wine, sparkling wine, and Black Caviar

Wendin, Karin (Projektledare)
Mårtensson, Lennart (Forskare)
Djerf, Henric (Forskare)
Collin, Betty (Forskare)
Johansson, Marcus (Forskare)
Minaea, Mihaela (Forskare)
Forsberg, Sarah (Forskare)
Hultman, Jens (Forskare)
Stenberg, Johan (Forskare)
Welinder, Axel (Forskare)
Åhrberg, Felix (Col)
Ranta, Torbjörn (Col)
Albin, Rickard (Col)

Kort titel	Wine and Caviar
Status	Pågående
Gällande start-/slutdatum	22-12-15 → 25-12-15

Nationell ämneskategori

Livsmedelsvetenskap (40103)

Nyckelord

wine
black caviar
sensory science
gas chromatography (GC)
olfatometry (O)
sustainability