@article{etaio:hal-01393551, TITLE = {{Dynamic sensory description of Rioja Alavesa red wines made by different winemaking practices by using Temporal Dominance of Sensations}}, AUTHOR = {Etaio, I{\~n}aki and Meillon, Sophie and P{\'e}rez-Elortondo, Francisco J and Schlich, Pascal}, URL = {https://u-bourgogne.hal.science/hal-01393551}, JOURNAL = {{Journal of the Science of Food and Agriculture}}, PUBLISHER = {{Wiley}}, VOLUME = {96}, NUMBER = {10}, PAGES = {3492-3499}, YEAR = {2016}, MONTH = Aug, DOI = {10.1002/jsfa.7533}, KEYWORDS = {Temporal Dominance of Sensations ; Rioja wine ; carbonic maceration ; sensory analysis ; Tempranillo time-intensity analysis ; aroma release ; perception ; flavor ; impact ; grapes ; food}, PDF = {https://u-bourgogne.hal.science/hal-01393551/file/EMPES.pdf}, HAL_ID = {hal-01393551}, HAL_VERSION = {v1}, }