Vine nitrogen status and volatile thiols and their precursors from plot to transcriptome level

BACKGROUND: Volatile thiols largely contribute to the organoleptic characteristics and typicity of Sauvignon blanc wines. Among this family of odorous compounds, 3-sulfanylhexan-1-ol (3SH) and 4-methyl-4-sulfanylpentan-2-one (4MSP) have a major impact on wine flavor. These thiols are formed during a...

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Detalles Bibliográficos
Autores principales: Helwi, Pierre, Guillaumie, Sabine, Thibon, Cécile, Keime, Céline, Habran, Aude, Hilbert, Ghislaine, Gomes, Eric, Darriet, Philippe, Delrot, Serge, van Leeuwen, Cornelis
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2016
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4976470/
https://www.ncbi.nlm.nih.gov/pubmed/27498539
http://dx.doi.org/10.1186/s12870-016-0836-y

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4976470/
https://www.ncbi.nlm.nih.gov/pubmed/27498539
http://dx.doi.org/10.1186/s12870-016-0836-y

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