Effects of UV-B and Water Deficit on Aroma Precursors in Grapes and Flavor Release during Wine Micro-Vinification and Consumption.

Zhu, Yifan; Sun, Meng; Harrison, Roland; Jordan, Brian; Creasy, Glen; Hofmann, Rainer

Zhu, Yifan; Sun, Meng; Harrison, Roland; Jordan, Brian; Creasy, Glen; Hofmann, Rainer.

Afiliación

Zhu Y; College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China.
Sun M; Centre for Viticulture and Oenology, Faculty of Agriculture and Life Sciences, Lincoln University, Christchurch 7674, New Zealand.
Harrison R; University Engineering Research Center for Grape & Wine of Yunan Province, Yunnan Agricultural University, Kunming 650201, China.
Jordan B; Centre for Viticulture and Oenology, Faculty of Agriculture and Life Sciences, Lincoln University, Christchurch 7674, New Zealand.
Creasy G; Jiangsu Academy of Agricultural Sciences (JAAS), Nanjing 210014, China.
Hofmann R; Centre for Viticulture and Oenology, Faculty of Agriculture and Life Sciences, Lincoln University, Christchurch 7674, New Zealand.

Foods ; 11(9)2022 May 04.

Article en En | MEDLINE | ID: mdl-35564058

Palabras clave

Pinot noir; UV-B; amino acids; aroma compounds; micro-vinification; water deficit

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Foods Año: 2022 Tipo del documento: Article País de afiliación: China