Effects of noble rot on must composition and aroma profile of Amarone wine produced by the traditional grape withering protocol

Food Chemistry

Volumn 130, Issue 2, 2012, Pages 370-375

  Tosi, Emanuele ^a   Fedrizzi, Bruno ^b,c   Azzolini, Michela ^a   Finato, Fabio ^d   Simonato, Barbara ^e   Zapparoli, Giacomo ^e  

^a Provincia di Verona   (Italy)

^b UNIVERSITY OF PADOVA   (Italy)

^c RESEARCH AND INNOVATION CENTRE   (Italy)

^d Unione Italiana Vini Soc Coop   (Italy)

^e UNIVERSITY OF VERONA   (Italy)

Author keywords

Amarone wine; Aroma compounds; Botrytis cinerea; Botrytised wine; Withered grapes

Indexed keywords

AMARONE WINE; AROMA COMPOUNDS; BOTRYTIS CINEREA; BOTRYTISED WINE; WITHERED GRAPES;

ESTERS; FATTY ACIDS; GLYCEROL; WINE;

FRUITS;

1 OCTEN 3 OL; ACETAMIDE DERIVATIVE; BETA GLUCOSIDASE; BUTYROLACTONE; ESTER; ESTERASE; FURAN DERIVATIVE; GLUCONIC ACID; GLYCEROL; PHENYLACETIC ACID DERIVATIVE;

AMARONE WINE; AROMA; ARTICLE; BOTRYTIS CINEREA; FERMENTATION; GRAPE; MASS FRAGMENTOGRAPHY; MICROBIOLOGICAL EXAMINATION; MYCOSIS; NONHUMAN; ROOT ROT; VALIDATION PROCESS; WINE;

BOTRYOTINIA FUCKELIANA; VITACEAE;

EID: 80052272687     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.07.053     Document Type: Article

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