Changes of the sensorial attributes of white wines with the application of new anti-mildew fungicides under critical agricultural practices

Food Chemistry

Volumn 130, Issue 1, 2012, Pages 139-146

  Gonzalez Alvarez M ^a   Noguerol Pato, R ^a   Gonzalez Barreiro C ^a   Cancho Grande, B ^a   Simal Gandara J ^a  

^a UNIVERSITY OF VIGO   (Spain)

Author keywords

Critical agricultural practices (CAP); Fungicides; Good agricultural practices (GAP); Sensorial properties; Vitis vinifera Godello var

Indexed keywords

AGRICULTURAL PRACTICES; DOWNY MILDEW; GOOD AGRICULTURAL PRACTICES; PLASMOPARA VITICOLA; RESIDUAL LEVELS; SENSORIAL PROPERTIES; VITIS VINIFERA; VOLATILE COMPOUNDS; WHITE WINES;

AGRICULTURAL CHEMICALS; BIOCHEMISTRY; FRUITS; FUNGI; VALUE ENGINEERING; VOLATILE ORGANIC COMPOUNDS; WINE;

FUNGICIDES;

CYAZOFAMID; FAMOXADONE; FUNGICIDE; MANDIPROPAMID; UNCLASSIFIED DRUG; VALIFENALATE;

AGRICULTURAL PROCEDURES; AROMA; ARTICLE; CONTROLLED STUDY; DOWNY MILDEW; EXPERIMENTAL STUDY; FERMENTATION; GRAPE; HARVESTING; HUMAN; NONHUMAN; PLASMOPARA VITICOLA; SENSORY ANALYSIS; VINEYARD; WINE;

PERONOSPORACEAE; PLASMOPARA VITICOLA; VITACEAE; VITIS VINIFERA;

EID: 80051796650     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.07.018     Document Type: Article

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