The impact of postharvest dehydration methods on qualitative attributes and chemical composition of ‘Xynisteri’ grape (Vitis vinifera) must-Reference-Cited by-同舟云学术

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The impact of postharvest dehydration methods on qualitative attributes and chemical composition of ‘Xynisteri’ grape (Vitis vinifera) must

Published:2018-01 Issue: Volume:135 Page:114-122
ISSN:0925-5214
Container-title:Postharvest Biology and Technology
language:en
Short-container-title:Postharvest Biology and Technology

Author:

Constantinou Savvas,Gómez-Caravaca Ana Maria,Goulas Vlasios,Segura-Carretero Antonio,Koundouras Stefanos,Manganaris George A.

Publisher

Elsevier BV

Subject

Horticulture,Agronomy and Crop Science,Food Science

Reference50 articles.

1. Composition of shiraz grapes in relation to the quality of table wine;Abbott,1990

2. Amarone;Accordini,2013

3. How dehydration temperature and weight loss affect the biosynthesis of nutritional compounds in irrigated ‘Aleatico’ grape;Antelmi;Acta Hortic.,2010

4. A rapid method for quantifying aroma precursors Application to grape extract, musts and wines made from several varieties;Arevalo Villena;Food Chem.,2006

5. Different postharvest dehydration rates affect quality characteristics and volatile compounds of Malvasia, Trebbiano and Sangiovese grapes for wine production;Bellincontro;J. Sci. Food Agric.,2004

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