Influence of viticulture practices on grape aroma precursors and their relation with wine aroma

Journal of the Science of Food and Agriculture

Volumn 95, Issue 4, 2015, Pages 688-701

  Hernandez Orte, Purificacion ^a   Concejero, Belen ^a   Astrain, Jesus ^b   Lacau, Blanca ^b   Cacho, Juan ^a   Ferreira, Vicente ^a  

^a UNIVERSITY OF ZARAGOZA   (Spain)

^b Bodega Pirineos   (Spain)

Author keywords

Aromatic precursors; Basal leaf plucking; Grape; Head trimming; Wine

Indexed keywords

VITACEAE;

GLYCOSIDE; NORISOPRENOID; TERPENE; VOLATILE ORGANIC COMPOUND;

AGRICULTURE; ANALYSIS; BIOSYNTHESIS; CHEMISTRY; COMPARATIVE STUDY; CROP; FOOD QUALITY; FRUIT; GROWTH, DEVELOPMENT AND AGING; HUMAN; METABOLISM; ODOR; PLANT; PLANT LEAF; PRINCIPAL COMPONENT ANALYSIS; PROCEDURES; SENSATION; SPAIN; SPECIES DIFFERENCE; VITIS; VOLATILIZATION; WEATHER; WINE;

AGRICULTURE; CROPS, AGRICULTURAL; FOOD QUALITY; FRUIT; GLYCOSIDES; HUMANS; NORISOPRENOIDS; ODORS; PLANT LEAVES; PLANT SHOOTS; PRINCIPAL COMPONENT ANALYSIS; SENSATION; SPAIN; SPECIES SPECIFICITY; TERPENES; VITIS; VOLATILE ORGANIC COMPOUNDS; VOLATILIZATION; WEATHER; WINE;

EID: 84922381066     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.6748     Document Type: Article

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