The Actual and Potential Aroma of Winemaking Grapes
The Actual and Potential Aroma of Winemaking Grapes
About this item
Full title
Author / Creator
Publisher
Switzerland: MDPI
Journal title
Language
English
Formats
Publication information
Publisher
Switzerland: MDPI
Subjects
More information
Scope and Contents
Contents
This review intends to rationalize the knowledge related to the aroma of grapes and to the aroma of wine with specific origin in molecules formed in grapes. The actual flavor of grapes is formed by the few free aroma molecules already found in the pulp and in the skin, plus by those aroma molecules quickly formed by enzymatic/catalytic reactions. T...
Alternative Titles
Full title
The Actual and Potential Aroma of Winemaking Grapes
Authors, Artists and Contributors
Author / Creator
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Primary Identifiers
Record Identifier
TN_cdi_pubmedcentral_primary_oai_pubmedcentral_nih_gov_6995537
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_pubmedcentral_primary_oai_pubmedcentral_nih_gov_6995537
Other Identifiers
ISSN
2218-273X
E-ISSN
2218-273X
DOI
10.3390/biom9120818
