‘Fortified’ wines volatile composition: Effect of different postharvest dehydration conditions of wine grapes cv. Malvasia moscata (Vitis vinifera L.)-Reference-Cited by-同舟云学术

‘Fortified’ wines volatile composition: Effect of different postharvest dehydration conditions of wine grapes cv. Malvasia moscata (Vitis vinifera L.)

Published:2017-03 Issue: Volume:219 Page:346-356
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Urcan Delia Elena,Giacosa Simone,Torchio Fabrizio,Río Segade Susana,Raimondi Stefano,Bertolino Marta,Gerbi Vincenzo,Pop Nastasia,Rolle Luca

Funder

European Union and Province of Turin

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference44 articles.

1. Different postharvest dehydration rates affect quality characteristics and volatile compounds of Malvasia, Trebbiano and Sangiovese grapes for wine production;Bellincontro;Journal of the Science of Food and Agriculture,2004

2. Development and validation of automatic HS-SPME with a gas chromatography-ion trap/mass spectrometry method for analysis of volatiles in wines;Barros;Talanta,2012

3. Effect of postharvest dehydration on content of volatile organic compounds in the epicarp of Cesanese grape berry;Centioni;American Journal of Enology and Viticulture,2014

4. Influence of postharvest water stress on lipoxygenase and alcohol dehydrogenase activities, and on the composition of some volatile compounds of Gewürztraminer grapes dehydrated under controlled and uncontrolled thermohygrometric conditions;Chkaiban;Australian Journal of Grape and Wine Research,2007

5. Temperature and water loss affect ADH activity and gene expression in grape berry during postharvest dehydration;Cirilli;Food Chemistry,2012

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