On-vine withering process of ‘Moscato bianco’ grapes: effect of cane-cut system on volatile composition
Author:
Affiliation:
1. Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari (DISAFA); Grugliasco Italy
2. Spanish National Research Council (CSIC); Department Misión Biológica de Galicia; Pontevedra Spain
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.9281/fullpdf
Reference40 articles.
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2. Effect of three training systems on grapes in a wet region of China: yield, incidence of disease and anthocyanin compositions of Vitis vinifera cv. Cabernet Sauvignon;Liu;Molecules,2015
3. Sweet, Reinforced and Fortified Wines
4. Different post- harvest dehydration rates affect quality characteristics and volatile compounds of Malvasia, Trebbiano and Sangiovese grapes for wine production;Bellincontro;J Sci Food Agric,2004
5. Modification of mechanical characteristic and phenolic composition in berry skins and seeds of Mondeuse winegrapes throughout the on-vine drying process;Rolle;J Sci Food Agric,2009
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