Preharvest salicylic acid application improves the amino acid content and volatile profile in Vitis vinifera L. cv. Chardonnay during development-Reference-Cited by-同舟云学术

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Preharvest salicylic acid application improves the amino acid content and volatile profile in Vitis vinifera L. cv. Chardonnay during development

Published:2023-11 Issue: Volume:204 Page:108103
ISSN:0981-9428
Container-title:Plant Physiology and Biochemistry
language:en
Short-container-title:Plant Physiology and Biochemistry

Author:

Zhu Xia,Yang Xueshan,Yang Liu,Fang Yan,Jiang Yaping,Li Yongcai

Funder

National Natural Science Foundation of China

Natural Science Foundation of Gansu Province

Publisher

Elsevier BV

Subject

Plant Science,Genetics,Physiology

Reference40 articles.

1. Saccharomyces cerevisiae and Torulaspora delbrueckii intra- and extra-cellular aromatic amino acids metabolism;Álvarez-Fernández;J. Agric. Food Chem.,2019

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

3. Variation in content of tyramine, histamine, 2-phenylethylamine, tryptamine and their precursor amino acids in a Chardonnay wine by using different commercial active dry yeasts and nitrogen sources;Bordiga;Int. J. Food Sci. Technol.,2020

4. Effect of irrigation and timing and type of nitrogen application on the biochemical composition of in Vitis vinifera L. cv. Chardonnay and Syrah grape berries;Canoura;Food Chem.,2018

5. Dynamic changes in norisoprenoids and phenylalanine-derived volatiles in off-vine Vidal blanc grape during late harvest;Chen;Food Chem.,2019

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