On prefermentative maceration techniques: statistical analysis of sensory descriptors in Sangiovese wine

Agresti A. (2002): Categorical data analysis. Second edition. Wiley.10.1002/0471249688Search in Google Scholar

Bajec M.R., Pickering G.J. (2008): Astringency: mechanisms and perception critical reviews. Food Science and Nutrition 48(9): 858-875.Search in Google Scholar

Carlucci A., Monteleone E. (2008): A procedure of sensory evaluation for describing the aroma profile of single grape variety vines. Journal of Sensory Studies 23(6): 817-834.10.1111/j.1745-459X.2008.00189.xSearch in Google Scholar

Christensen R.H.B. (2015): ordinal: regression models for ordinal data. R package version 2015-06-28. http://www.cran.r-project.org/package=ordinalSearch in Google Scholar

Delteil D. (2000): Evaluation sensorielle du profil gustatif des vins. Revue des Oenologues 94: 21-23.Search in Google Scholar

Etaio I., Pérez Elortondo F.J., Albisu M., Gaston E., Ojeda M., Schlich P. (2008): Development of a quantitative sensory method for the description of young red wines from Rioja Avalesa. Journal of Sensory Studies 23(5): 631-655.10.1111/j.1745-459X.2008.00177.xSearch in Google Scholar

Hedeker D., Gibbons R.D. (1994): A random-effects ordinal regression model for multilevel analysis. Biometrics 50(4): 933-944.10.2307/2533433Search in Google Scholar

Lawless H., Liu Y., Goldwyn C. (1997): Evaluation of wine quality using a small-panel hedonic scaling method. Journal of Sensory Studies 12(4): 317-322.10.1111/j.1745-459X.1997.tb00070.xSearch in Google Scholar

Granes D., Pic-Blateyron L., Negrel J., Bonnefond C. (2009): L’analyse sensorielle descriptive quantifie (ASDQ): une methode pour un langage commun. Revue Francaise d’Oenologie 238: 16-21.Search in Google Scholar

Lesschaeve I. (2007): Sensory evaluation of wine and commercial realities: review of current practices and perspectives. American Journal of Enology and Viticulture 58: 252-258.10.5344/ajev.2007.58.2.252Search in Google Scholar

Marais J. (2003): Effect of different wine-making techniques on the composition and quality of Pinotage wine. I. Low temperature skin contact prior to fermentation quadrature. South African Journal for Enology and Viticulture 24: 70-75.10.21548/24-2-2642Search in Google Scholar

Murray J.M., Delahunty C.M., Baxter I.A. (2001): Descriptive sensory analysis: past, present and future. Food Research International 34: 461-471.10.1016/S0963-9969(01)00070-9Search in Google Scholar

Pantani O.L., Stefanini F.M., Lozzi I., Calamai L., Biondi Bartolini A., Di Blasi S. (2014): Pre-maceration, saignée and temperature affect daily evolution of pigment extraction during vinification. COBRA Preprint Series, Working Paper 107. http://biostats.bepress.com/cobra/art107Search in Google Scholar

Parenti A., Spugnoli P., Calamai L., Ferrari S., Gori C. (2004): Effects of cold maceration on red wine quality from Tuscan Sangiovese grape. European Food Research and Technology 218: 360-366.10.1007/s00217-003-0866-1Search in Google Scholar

Runnebaum R.C., Boulton R.B., Powell R.L., Heymann H. (2011): Key constituents affecting wine body – an exploratory study. Journal of Sensory Studies 26: 62-70.10.1111/j.1745-459X.2010.00322.xSearch in Google Scholar

Tutz G., Hennevogl W. (1996): Random effects in ordinal regression models. Computational Statistics and Data Analysis 2: 537-557.10.1016/0167-9473(96)00004-7Search in Google Scholar