Wine Cuality™ – An alternative method for the assessment of wine sensory quality by experts

Lik Xian Lim, Anita Oberholster, Jean-Xavier Guinard

Open source

DOI: 10.1016/j.foodres.2026.120570
Published: 2026-12
Container: Food Research International
Publisher: Elsevier BV
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1016/j.foodres.2026.120570,
  title = {Wine Cuality™ – An alternative method for the assessment of wine sensory quality by experts},
  author = {Lik Xian Lim and Anita Oberholster and Jean-Xavier Guinard},
  year = {2026},
  journal = {Food Research International},
  doi = {10.1016/j.foodres.2026.120570},
  url = {https://doi.org/10.1016/j.foodres.2026.120570}
}

RIS

TY  - JOUR
TI  - Wine Cuality™ – An alternative method for the assessment of wine sensory quality by experts
AU  - Lik Xian Lim
AU  - Anita Oberholster
AU  - Jean-Xavier Guinard
PY  - 2026
JO  - Food Research International
DO  - 10.1016/j.foodres.2026.120570
UR  - https://doi.org/10.1016/j.foodres.2026.120570
ER  -

APA

Lim, L. X., Oberholster, A., & Guinard, J. (2026). Wine Cuality™ – An alternative method for the assessment of wine sensory quality by experts. Food Research International. https://doi.org/10.1016/j.foodres.2026.120570

Source records

crossref · retrieved 2026-11-04T13:31:07.814Z