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White wine drinkers help pinpoint what's missing in no- and low-alcohol drinks
Researchers at The University of Queensland are on a quest to identify key aroma compounds that could make no- and low-alcohol (NOLO) wine more attractive to drinkers. Queensland Alliance for Agriculture and Food Innovation Ph.D.
Summary
Researchers at The University of Queensland are on a quest to identify key aroma compounds that could make no- and low-alcohol (NOLO) wine more attractive to drinkers. Queensland Alliance for Agriculture and Food Innovation Ph.D. candidate Huanhuan Li said there was a substantial sensory gap between NOLO and traditional wines, with aroma a major contributor to both quality and acceptance.
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