Ozone Improves the Aromatic Fingerprint of White Grapes

Ozone, a powerful oxidative stressor, has been recently used in wine industry as sanitizing agent to reduce spoilage microflora on grapes. In this study, we evaluated ozone-induced metabolic and molecular responses during postharvest grape dehydration. Ozone increased the contents of total volatile...

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Detalles Bibliográficos
Autores principales: Río Segade, Susana, Vilanova, Mar, Giacosa, Simone, Perrone, Irene, Chitarra, Walter, Pollon, Matteo, Torchio, Fabrizio, Boccacci, Paolo, Gambino, Giorgio, Gerbi, Vincenzo, Rolle, Luca
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2017
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5701163/
https://www.ncbi.nlm.nih.gov/pubmed/29176676
http://dx.doi.org/10.1038/s41598-017-16529-5

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5701163/
https://www.ncbi.nlm.nih.gov/pubmed/29176676
http://dx.doi.org/10.1038/s41598-017-16529-5

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