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To facilitate communication among members of the wine industry, the Sensory Evaluation Sub-committee of the American Society for Enology and Viticulture has proposed a list of standardized wine aroma terminology. From an initial list composed of virtually all possible wine descriptors, terms were selected which were analytical and free of hedonic or value-judgment connotations. These were arranged by similarity of flavor in three tier system, which permits analytical description of wine aroma by generic or specific terms.
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Noble et al. (1984) studied this question.
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