Corpus ID: 56088112

Predictability of food and wine pairing using a sensory approach

  title={Predictability of food and wine pairing using a sensory approach},
  author={Rebeckah L. Koone},
The purpose of this study was to explore significant differences in perception of match for a variety of food and wine styles; evaluate the impacts of wine sweetness level, wine acidity level, and wine tannin level on perception of match; and to investigate the impact of food and wine expertise on perceived level of match. A field research design was used to explore expert recommendations of food and wine combinations to obtain broader feedback on consumer perceptions. The population consisted… Expand
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