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Vineyard calcium sprays shift the volatile profile of young red wine produced by induced and spontaneous fermentation.
Martins, Viviana; Lopez, Ricardo; Garcia, Ana; Teixeira, António; Gerós, Hernâni.
Afiliação
  • Martins V; Centre of Molecular and Environmental Biology, Department of Biology, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal; Centre for the Research and Technology of Agro-Environmental and Biological Sciences, University of Trás-os-Montes and Alto Douro, 5001-801 Vila Real, Portugal. Ele
  • Lopez R; Laboratory for Flavor Analysis and Enology, Instituto Agroalimentario de Aragón (IA2), Department of Analytical Chemistry, Faculty of Sciences, Universidad de Zaragoza, E-50009 Zaragoza, Spain. Electronic address: riclopez@unizar.es.
  • Garcia A; Centre of Molecular and Environmental Biology, Department of Biology, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal.
  • Teixeira A; Centre of Molecular and Environmental Biology, Department of Biology, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal. Electronic address: antonio.teixeira@bio.uminho.pt.
  • Gerós H; Centre of Molecular and Environmental Biology, Department of Biology, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal; Centre for the Research and Technology of Agro-Environmental and Biological Sciences, University of Trás-os-Montes and Alto Douro, 5001-801 Vila Real, Portugal; Cen
Food Res Int ; 131: 108983, 2020 05.
Article em En | MEDLINE | ID: mdl-32247465
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Vinho / Cálcio / Vitis / Agricultura Idioma: En Ano de publicação: 2020 Tipo de documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Vinho / Cálcio / Vitis / Agricultura Idioma: En Ano de publicação: 2020 Tipo de documento: Article