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Web1 Institute for Wine Biotechnology, Stellenbosch University, Stellenbosch, 7600, South Africa. PMID: 21786136 DOI: 10.1007/s10295-011-1018-4 Abstract The perception of wine flavor and aroma is the result of a multitude of interactions between a large number of chemical compounds and sensory receptors. Compounds interact and combine and … WebFeb 5, 2016 · The most important class of nanomaterial-based sensors used in wine production and quality and safety control is that which includes bioreceptors as … story planning template for kids
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