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

Forskningsoutput: KonferensbidragSammanfattning (abstract)Peer review

Sammanfattning

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.
OriginalspråkEngelska
Sidor27-27
Antal sidor1
StatusPublicerad - 2024-dec.-27
EvenemangStockholm Gastronomy Conference - Sweden, Stockholm
Varaktighet: 2023-nov.-232023-nov.-25
https://capitalofgastronomy.se/en/stockholm-gastronomy-conference/

Konferens

KonferensStockholm Gastronomy Conference
OrtStockholm
Period23-11-2323-11-25
Internetadress

Nationell ämneskategori

  • Livsmedelsvetenskap (40103)

Nyckelord

  • white wine
  • sparkling wine
  • black caviar

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