Search Results - Parr, W.V.

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  1. 1
    Representation of complexity in wine: Influence of expertise

    Representation of complexity in wine: Influence of expertise by Parr, W.V., Mouret, M., Blackmore, S., Pelquest-Hunt, T., Urdapilleta, I.

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  2. 2
    Sensory and chemical characterisation of Sauvignon blanc wine: Influence of source of origin

    Sensory and chemical characterisation of Sauvignon blanc wine: Influence of source of origin by Green, J.A., Parr, W.V., Breitmeyer, J., Valentin, D., Sherlock, R.

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  3. 3
    The distinctive flavour of New Zealand Sauvignon blanc: Sensory characterisation by wine professionals

    The distinctive flavour of New Zealand Sauvignon blanc: Sensory characterisation by wine professionals by Parr, Wendy V., Green, James A., White, K. Geoffrey, Sherlock, Robert R.

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  4. 4
    Association of selected viniviticultural factors with sensory and chemical characteristics of New Zealand Sauvignon blanc wines

    Association of selected viniviticultural factors with sensory and chemical characteristics of New Zealand Sauvignon blanc wines by Parr, W.V., Schlich, P., Theobald, J.C., Harsch, M.J.

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  5. 5
    Exploring the nature of wine expertise: what underlies wine experts' olfactory recognition memory advantage?

    Exploring the nature of wine expertise: what underlies wine experts' olfactory recognition memory advantage? by Parr, Wendy V, White, K.Geoffrey, Heatherbell, David A

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  6. 6
    Wine judging, context and New Zealand Sauvignon Blanc

    Wine judging, context and New Zealand Sauvignon Blanc by Parr, W.V., Green, J.A., Geoffrey White, K.

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