How Pre-Harvest Inactivated Yeast Treatment May Influence the Norisoprenoid Aroma Potential in Wine...
How Pre-Harvest Inactivated Yeast Treatment May Influence the Norisoprenoid Aroma Potential in Wine Grapes
About this item
Full title
Author / Creator
Publisher
Basel: MDPI AG
Journal title
Language
English
Formats
Publication information
Publisher
Basel: MDPI AG
Subjects
More information
Scope and Contents
Contents
Carotenoids are important secondary metabolites in wine grapes and play a key role as potential precursors of aroma compounds (i.e., C13-norisoprenoids), which have a high sensorial impact in wines. There is scarce information about the influence of pre-harvest inactivated yeast treatment on the norisoprenoid aroma potential of grapes. Thus, this w...
Alternative Titles
Full title
How Pre-Harvest Inactivated Yeast Treatment May Influence the Norisoprenoid Aroma Potential in Wine Grapes
Authors, Artists and Contributors
Identifiers
Primary Identifiers
Record Identifier
TN_cdi_doaj_primary_oai_doaj_org_article_09f9bb18765543f2809079547a5f48ac
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_doaj_primary_oai_doaj_org_article_09f9bb18765543f2809079547a5f48ac
Other Identifiers
ISSN
2076-3417
E-ISSN
2076-3417
DOI
10.3390/app10103369
