Influence of sour rotten grapes on the chemical composition and quality of grape must and wine

European Food Research and Technology

Volumn 233, Issue 2, 2011, Pages 183-194

  Barata, A ^a   Pais, Alda ^a   Malfeito Ferreira, Manuel ^a   Loureiro, Virgílio ^a  

^a INSTITUTO SUPERIOR DE AGRONOMIA   (Portugal)

Author keywords

Aroma; FTIR; Grape sour rot; Sensory analysis; Taste; Wine

Indexed keywords

AROMA; FTIR; GRAPE SOUR ROT; SENSORY ANALYSIS; TASTE;

ACIDITY; COLOR; FERMENTATION; FRUITS; PHENOLS; SUGARS; WINE;

ANTHOCYANINS;

VITACEAE;

EID: 79960600574     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-011-1505-x     Document Type: Article

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