Assessment of amino acids and total soluble solids in intact grape berries using contactless Vis and NIR spectroscopy during ripening-Reference-Cited by-同舟云学术

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Assessment of amino acids and total soluble solids in intact grape berries using contactless Vis and NIR spectroscopy during ripening

Published:2019-07 Issue: Volume:199 Page:244-253
ISSN:0039-9140
Container-title:Talanta
language:en
Short-container-title:Talanta

Author:

Fernández-Novales Juan,Garde-Cerdán Teresa,Tardáguila Javier,Gutiérrez-Gamboa Gastón,Pérez-Álvarez Eva Pilar,Diago María Paz

Funder

Spanish Ministry of Science, Innovation and Universities

Spanish Ministry of Science, Innovation and Univesities

CONICYT

MINECO

European Union

Publisher

Elsevier BV

Subject

Analytical Chemistry

Reference44 articles.

1. Implications of nitrogen nutrition for grapes, fermentation and wine;Bell;Aust. J. Grape Wine Res.,2005

2. Grape and wine amino acid composition from Carignan noir grapevines growing under rainfed conditions in the Maule Valley, Chile: effects of location and rootstock;Gutiérrez-Gamboa;Food Res. Int.,2018

3. Modulation of volatile sulfur compounds by wine yeast;Swiegers;Appl. Microbiol. Biotechnol.,2007

4. Effect of the addition of different quantities of amino acids to nitrogen-deficient must on the formation of esters, alcohols, and acids during wine alcoholic fermentation;Garde-Cerdán;LWT-Food Sci. Technol.,2008

5. Chitosan and laminarin as alternatives to copper for Plasmopara viticola control: effect on grape amino acid;Garde-Cerdán;J. Agric. Food Chem.,2017

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