Effects of UV-B and Water Deficit on Aroma Precursors in Grapes and Flavor Release during Wine Micro-Vinification and Consumption

UV-B radiation and water availability can affect amino acids(AAs) concentration in berries, resulting in the evolution of aroma compounds during alcoholic fermentation. This study investigated the effects of UV-B exposure and water availability onwine aroma compounds in Pinot noir, focusing on the r...

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Detalles Bibliográficos
Autores principales: Zhu, Yifan, Sun, Meng, Harrison, Roland, Jordan, Brian, Creasy, Glen, Hofmann, Rainer
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9103088/
https://www.ncbi.nlm.nih.gov/pubmed/35564058
http://dx.doi.org/10.3390/foods11091336

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9103088/
https://www.ncbi.nlm.nih.gov/pubmed/35564058
http://dx.doi.org/10.3390/foods11091336

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