Pairing of white wine made with shade-grown grapes and Japanese cuisine

This study investigated the effect of pairing of wine vinified from shade-grown grapes before onset of ripening on the palatability of sashimi, a typical Japanese cuisine. GC-MS analyses of volatile chemicals revealed that shading reduced phenolic compounds and terpenoids, and added fatty acid ethyl...

Täydet tiedot

Tallennettuna:
Bibliografiset tiedot
Julkaisussa:NPJ Sci Food
Päätekijät: Takahashi, Takuji, Nakano, Kumiko, Yamashita, Machiko, Yamazaki, Hanae, Fushiki, Tohru
Aineistotyyppi: Artigo
Kieli:Inglês
Julkaistu: Nature Publishing Group UK 2021
Aiheet:
Brief Communication
Linkit:https://ncbi.nlm.nih.gov/pmc/articles/PMC7921643/
https://ncbi.nlm.nih.gov/pubmed/33649329
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1038/s41538-021-00089-0
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