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Urging the Wine Industry to Use its Common Senses
Feb 2005 Issue of Wine Business Monthly
Sensory seminar discusses the underutilization of sensory sciences in winemaking, including effects of irrigation and crop yields on sensory quality, and sensory training in oak maturation.One of the odd realities of the wine industry is that, despite the fact that the greatest gift wine gives us is the delight to the senses, sensory science is not used in the wine industry to the same extent it is in other consumer product industries. Perhaps this is merely a result of the wine industry's high ...
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