Fermentation of grapes throughout development identifies stages critical to the development of wine volatile composition
Author:
Affiliation:
1. CSIRO - Agriculture and Food; Glen Osmond SA 5064 Australia
Funder
Wine Australia
Publisher
Wiley
Subject
Horticulture
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/ajgw.12296/fullpdf
Reference35 articles.
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2. Relationships between harvest time and wine composition in Vitis vinifera L. cv. Cabernet Sauvignon 1. Grape and wine chemistry;Bindon;Food Chemistry,2013
3. Various influences of harvest date and fruit sugar content on different wine flavor and aroma compounds;Boss;American Journal of Enology and Viticulture,2014
4. Potential grape-derived contributions to volatile ester concentrations in wine;Boss;Molecules,2015
5. Delaying Riesling grape berry ripening with a synthetic auxin affects malic acid metabolism and sugar accumulation, and alters wine sensory characters;Böttcher;Functional Plant Biology,2012
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