Changes in wine aroma composition according to botrytized berry percentage: A preliminary study on Amarone wine

Food Technology and Biotechnology

Volumn 49, Issue 4, 2011, Pages 529-535

  Fedrizzi, Bruno ^a   Tosi, Emanuele ^b   Simonato, Barbara ^c   Finato, Fabio ^d   Cipriani, Michela ^d   Caramia, Giovanna ^c   Zapparoli, Giacomo ^c  

^a UNIVERSITY OF PADOVA   (Italy)

^b Center for Viticulture and Oenology   (Italy)

^c UNIVERSITY OF VERONA   (Italy)

^d Unione Italiana Vini   (Italy)

Author keywords

Amarone wine; Botrytis cinerea; Botrytized wine; Noble rot; Wine aroma

Indexed keywords

BOTRYOTINIA FUCKELIANA; VITACEAE;

EID: 84857146552     PISSN: 13309862     EISSN: 13342606     Source Type: Journal    
DOI: None     Document Type: Article

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