ReviewFoods (Basel, Switzerland)2021
The Sensory Space of Wines: From Concept to Evaluation and Description. A Review.
Review in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
8 citing papers in PubMed.
- Definition of a sensory lexicon and development of sensory wheels of eighteen monovarietal Italian white wines.Journal of the science of food and agriculture · 2026Article
- Optimization of Its Preparation and Evaluation of Fresh and Tender Leaves ofFoods (Basel, Switzerland) · 2025Article
- Red Wine Aging Techniques in Spring Water.Foods (Basel, Switzerland) · 2025Article
- Ageing of Red Wine (Foods (Basel, Switzerland) · 2025Article
- Optimization of the Fermentation Process and Sensory Evaluation of Wild Loquat (International journal of food science · 2025Article
- Cultural differences in wine conceptualization among consumers in France, Portugal and South Africa.Scientific reports · 2024Article
- A Study on the Influence of the Use of Sulphur Dioxide, the Distillation System and the Aging Conditions on the Final Sensory Characteristics of Brandy.Foods (Basel, Switzerland) · 2022Article
- An Overview of Sensory Characterization Techniques: From Classical Descriptive Analysis to the Emergence of Novel Profiling Methods.Foods (Basel, Switzerland) · 2022Review
Corrections and comments
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Authors and funding
3 authors.
Funding
Abstract
The concept of sensory space was first formulated over 25 years ago and has been widely adopted in oenology for around the last 15 years. It is based on both the common organoleptic characteristics of products and the mental representations built by specific groups of people. Exploring this concept involves first assessing whether it already exists for tasters, and, when this is the case, conducting perceptual evaluations to verify its effectiveness before potentially highlighting the associated sensory properties. The goal of this review, which focuses on applications linked to the field of oenology, is to study how these three steps are carried out, how the corresponding tasks and tests are performed and managed, and the type of results that can be obtained.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.