Effect of postharvest dehydration on the composition of pinot noir grapes (Vitis vinifera L.) and wine

Food Chemistry

Volumn 109, Issue 4, 2008, Pages 755-762

  Moreno, Jorge J ^a   Cerpa Calderón, Fiorella ^b   Cohen, Seth D ^b   Fang, Yu ^b   Qian, Michael ^b   Kennedy, James A ^b  

^a UNIVERSIDAD DEL BÍO BÍO   (Chile)

^b OREGON STATE UNIVERSITY   (United States)

Author keywords

Anthocyanins; Aroma; Dehydration; Grapes; Pinot noir; Postharvest; Proanthocyanidins; Volatiles; Wine

Indexed keywords

AROMATIC COMPOUND; BETA DAMASCENONE; BETA IONONE; NORISOPRENOID; PHENOL DERIVATIVE; PROANTHOCYANIDIN; UNCLASSIFIED DRUG;

ARTICLE; CHEMICAL COMPOSITION; CLIMBING PLANT; DEHYDRATION; FERMENTATION; FLAVOR; FRUIT RIPENING; GRAPE; HUMIDITY; NONHUMAN; POSTHARVEST PERIOD; SOLID; TEMPERATURE; WINE;

VITACEAE; VITIS VINIFERA;

EID: 41549101914     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.01.035     Document Type: Article

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