The Varietal Influence of Flavour Precursors from Grape Marc on Monoterpene and C(13)-Norisoprenoid Profiles in Wine as Determined by Membrane-Assisted Solvent Extraction (MASE) GC-MS

The winemaking by-product grape marc (syn. pomace) contains significant quantities of latent flavour in the form of flavour precursors which can be extracted and used to modulate the volatile composition of wine via chemical hydrolysis. Varietal differences in grapes are widely known with respect to...

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Detalles Bibliográficos
Autores principales: Pisaniello, Lisa, Watson, Flynn, Siebert, Tracey, Francis, Leigh, Hixson, Josh L.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9000514/
https://www.ncbi.nlm.nih.gov/pubmed/35408445
http://dx.doi.org/10.3390/molecules27072046

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9000514/
https://www.ncbi.nlm.nih.gov/pubmed/35408445
http://dx.doi.org/10.3390/molecules27072046

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