Study of Glycosidically Bound Volatile Precursors as Variety Markers to Reveal Not-Allowed Practices in White Wines Winemaking-Reference-Cited by-同舟云学术

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Study of Glycosidically Bound Volatile Precursors as Variety Markers to Reveal Not-Allowed Practices in White Wines Winemaking

Published:2023-05-12 Issue:4 Volume:72 Page:1949-1958
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Panighel Annarita¹^ORCID,De Rosso Mirko¹,Mazzei Antonio Raffaele²,Fugaro Michele²,De Marchi Fabiola,Flamini Riccardo¹^ORCID

Affiliation:

1. Council for Agricultural Research and Economics - Research Center for Viticulture and Enology (CREA-VE), Chemistry & Metabolomics Lab., Via Casoni, 13, 31058 Susegana (TV), Italy

2. Dipartimento dell’Ispettorato Centrale della tutela della qualità e repressione frodi dei prodotti agroalimentari − ICQRF Nord-Est − Laboratorio d’area di Conegliano, 31058 Susegana (TV), Italy

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.2c09053

Reference25 articles.

1. Advanced Knowledge of Three Important Classes of Grape Phenolics: Anthocyanins, Stilbenes and Flavonols

2. Concentrations of Selected Polyphenols in White Commercial Wines

3. Influence of two pressing processes on the quality of must in white wine production

4. Wine Polyphenol Content and Its Influence on Wine Quality and Properties: A Review

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