Correlating Noble Rot Infection of Garganega Withered Grapes with Key Molecules and Odorants of Botrytized Passito Wine

Experimental passito wines with different percentages of naturally noble-rotten grapes of the Garganega variety were analyzed to evaluate key molecules and odorants related to the typical aroma and sensory profile of botrytized passito wine. Remarkable changes in the concentration of 1-octen-3-ol, 4...

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Detalles Bibliográficos
Autores principales: Simonato, Barbara, Lorenzini, Marilinda, Cipriani, Michela, Finato, Fabio, Zapparoli, Giacomo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6963700/
https://www.ncbi.nlm.nih.gov/pubmed/31817273
http://dx.doi.org/10.3390/foods8120642

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6963700/
https://www.ncbi.nlm.nih.gov/pubmed/31817273
http://dx.doi.org/10.3390/foods8120642

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