Hostname: page-component-78c5997874-g7gxr Total loading time: 0 Render date: 2024-11-03T02:19:02.010Z Has data issue: false hasContentIssue false

Alcohol in Wine

Published online by Cambridge University Press:  08 June 2012

Jeffery Postman
Affiliation:
Mount Sinai Medical Center, New York. e-mail: [email protected]
Rights & Permissions [Opens in a new window]

Abstract

Image of the first page of this content. For PDF version, please use the ‘Save PDF’ preceeding this image.'
Type
Letter to the Editors
Copyright
Copyright © American Association of Wine Economists 2011

References

Alston, J.M., Fuller, K.B., Lapsley, J.T., Soleas, G. and Tumber, K.B. (2011). Splendide mendax: false label claims about high and rising alcohol content of wine. American Association of Wine Economists, AAWE Working Paper No. 82.Google Scholar
Duffy, V.B., Davidson, A.C., Kidd, J.R., Kidd, K.K., Speed, W.C., Pakstis, A.J., Reed, D.R., Snyder, D.J. and Bartoshuk, L.M. (2004). Bitter receptor gene (TAS2R38), 6-n-propylthiouracil (PROP) bitterness and alcohol intake. Alcoholism: Clinical & Experimental Research, 28(11), 16291637.CrossRefGoogle ScholarPubMed
Herz, R. (2007). The Scent of Desire: Discovering our Enigmatic Sense of Smell. New York: HarperCollins.Google Scholar
McGee, H. (2010). To enhance flavor, just add water. New York Times, July 27.Google Scholar
Schneider, D. (2007). What does it mean now that a winemaker can select the structure of a wine? The Art of Eating, 73 & 74 (20th Anniversary Issue).Google Scholar
Scinska, A.S., Koros, E., Habrat, B., Kukwa, A., Kostowski, W. and Bienkowski, P. (2000). Bitter and sweet components of ethanol taste in humans. Drug Alcohol Dependence, 60(2), 199206.CrossRefGoogle ScholarPubMed
Vinovation (2011). Custom Equipment Manufacture www.vinovation.com/custequip.htm, website accessed on 6/14/11Google Scholar