Data used in "Correlating Wine Quality Indicators to Chemical and Sensory Measurements"
Data used in Hopfer et al. (2015) "Correlating Wine Quality Indicators to Chemical and Sensory Measurements" Molecules DOI: 10.3390/molecules20058453. Reported are averages across analytical replicates for all instrumental analyses and averages across trained panelists and sensory replicates for the descriptive analysis. 1) Quality measures as reported on the bottle or from wine judgment => vintage, bottle price in USD, Region in CA, awarded points in judging, expert ratings (n=28 wine experts) 2) Volatile compound concentration as IS equivalents, detected by HS-SPME-GC-MS 3) Volatile compound codes 4) Micro and Trace elemental concentrations in ug/L, detected by ICP-MS 5) Macro elemental concentrations in mg/L, detected by MP-AES 6) Basic wine chemistry parameters, ethanol, pH, titratable acidity (TA), volatile acidity (AA), free SO2 (fSO2), and total SO2 (tSO2) 7) Intensity scores for aroma (A), taste (T) and mouthfeel (MF) sensory attributes from trained descriptive analysis panel (n=15)
|Work Title||Data used in "Correlating Wine Quality Indicators to Chemical and Sensory Measurements"|
|Subtitle||Research paper (open access): https://www.mdpi.com/1420-3049/20/5/8453|
|License||CC BY-NC-SA 4.0 (Attribution-NonCommercial-ShareAlike)|
|Deposited||August 19, 2020|
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