01618naa a2200205 a 450000100080000000500110000800800410001910000160006024500740007626000090015052010440015965000130120365000100121665300230122665300120124965300160126165300100127770000240128777301010131115441072019-09-17       1999    bl uuuu     u00u1 u    #d1 aFISCHER, U.  aImpact of wine glasses for sensory evaluation.h[electronic resource]  c1999  aThe importance of the shape of glasses used for sensory evaluation of wines is discussed with reference to studies on: volatilization of aroma compounds in wine glasses; kinetics of volatilization; temp. effects on volatilization of aroma compounds; effects of the height, max. diam. and opening diam. of the bowl of wine glasses on performance of glasses used for sensory evaluation of wines; performance of various glass shapes for evaluation of red and white wines; the relation of glass shape to sensory intensities; suitability of glasses for individual wine types; and impact of wine glasses on oral perceptions. Overall, the best performance for both red and white wines was achieved with glasses having a medium opening diam., medium body diam. and large bowl height. Perception of off-flavours was intensified by narrow glasses. Apart from this, there was no evidence that specific glass shapes were able to enhance or mask a specific aroma note; it therefore seems difficult to design glasses for a specific wine type or variety.  aEnologia  aVinho  aAnálise sensorial  aFormato  aInfluência  aTaça1 aLOEWE-STANIENDA, B.  tJournal International des Sciences de la Vigne et du Vin, Bordeauxgv. 33, n. 2, p. 71-80, 1999.