Influence of sour rotten grapes on the chemical composition and quality of grape must and wine

Author:

Barata André,Pais Alda,Malfeito-Ferreira Manuel,Loureiro Virgílio

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Reference30 articles.

1. Ribéreau-Gayon P, Dubourdieu D, Donèche B, Lonvaund A (2006) The grape and its maturation. In: Handbook of enology: the microbiology of wine and vinifications, vol 1, 2nd edn. Wiley, Southern Gate

2. Toledo J, Albujer E (1984) Podredumbre ácida del racimo. Rev Viña y Vino 20:11–13

3. Wolf TK, Zoecklein BW, Cook MK, Cottingham CK (1990) Shoot topping and ethephon effects on white riesling grapes and grapevines. Am J Enol Vitic 41(4):330–341

4. Marchetti R, Guerzoni E, Gentile M (1984) Research on the etiology of a new disease of grapes: sour rot. Vitis 23:55–65

5. Guerzoni E, Marchetti R (1987) Analysis of yeast flora associated with grape sour rot and of the chemical disease markers. Appl Environ Microbiol 53(3):571–576

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