The application of chitosan and benzothiadiazole in vineyard (Vitis vinifera L. cv Groppello Gentile) changes the aromatic profile and sensory attributes of wine

Food Chemistry

Volumn 162, Issue , 2014, Pages 192-205

  Vitalini, Sara ^a   Ruggiero, Antonietta ^a   Rapparini, Francesca ^b   Neri, Luisa ^b   Tonni, Marco ^c   Iriti, Marcello ^a  

^a UNIVERSITY OF MILAN   (Italy)

^b CNR   (Italy)

^c Centro Vitivinicolo Provinciale di Brescia   (Italy)

Author keywords

Elicitors; Groppello Gentile; Plant immunity; Plant secondary metabolites; Sensory analysis; Systemic acquired resistance (SAR); Volatile compounds; Wine flavours

Indexed keywords

AGRICULTURAL CHEMICALS; BIOCHEMISTRY; CHITOSAN; PLANTS (BOTANY); VOLATILE ORGANIC COMPOUNDS;

ELICITORS; GROPPELLO GENTILE; PLANT IMMUNITIES; PLANT SECONDARY METABOLITES; SENSORY ANALYSIS; SYSTEMIC ACQUIRED RESISTANCE; VOLATILE COMPOUNDS; WINE FLAVOURS;

WINE;

ACETAL DERIVATIVE; AGRICULTURAL CHEMICAL; ALCOHOL DERIVATIVE; BENZOTHIAPYRAZOLE; CHITOSAN; ESTER; FLAVORING AGENT; FUNGICIDE; METHYLDINOCAP; PENCONAZOLE; PLANT MEDICINAL PRODUCT; THIADIAZOLE DERIVATIVE; UNCLASSIFIED DRUG; VOLATILE AGENT; BENZO-1,2,3-THIADIAZOLE;

AROMA; ARTICLE; BIOSYNTHESIS; CONTROLLED STUDY; CROP PROTECTION; FLAVOR; GRAPE; RISK ASSESSMENT; SENSORY ANALYSIS; TASTE; TOXICOLOGY; VINEYARD; WINE; ANALYSIS; CHEMISTRY; GAS CHROMATOGRAPHY; MASS SPECTROMETRY; ODOR; PROCEDURES; VITIS;

AGROCHEMICALS; CHITOSAN; CHROMATOGRAPHY, GAS; FLAVORING AGENTS; MASS SPECTROMETRY; ODORS; TASTE; THIADIAZOLES; VITIS; WINE;

EID: 84900543077     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.04.040     Document Type: Article

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