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Influence of Different Modalities of Grape Withering on Volatile Compounds of Young and Aged Corvina Wines

Withering is a practice traditionally used in various regions to produce sweet or dry wines. During withering there is an increase in sugar content but also a modification in volatile compound profiles. Controlling metabolic changes through the dehydration process to obtain wines with desired charac...

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Hoofdauteurs: Davide Slaghenaufi, Anita Boscaini, Alessandro Prandi, Andrea Dal Cin, Vittorio Zandonà, Giovanni Luzzini, Maurizio Ugliano
Formaat: Artigo
Taal:Inglês
Gepubliceerd in: MDPI AG 2020-05-01
Reeks:Molecules
Onderwerpen:
post-harvest
withering
on-vine
fruttaio
wine aroma
Corvina
Online toegang:https://www.mdpi.com/1420-3049/25/9/2141
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