Correlating Noble Rot Infection of Garganega Withered Grapes with Key Molecules and Odorants of Botrytized Passito Wine.
aroma
noble rot
passito wine
withered grape
Journal
Foods (Basel, Switzerland)
ISSN: 2304-8158
Titre abrégé: Foods
Pays: Switzerland
ID NLM: 101670569
Informations de publication
Date de publication:
04 Dec 2019
04 Dec 2019
Historique:
received:
05
11
2019
revised:
19
11
2019
accepted:
02
12
2019
entrez:
11
12
2019
pubmed:
11
12
2019
medline:
11
12
2019
Statut:
epublish
Résumé
Experimental passito wines with different percentages of naturally noble-rotten grapes of the Garganega variety were analyzed to evaluate key molecules and odorants related to the typical aroma and sensory profile of botrytized passito wine. Remarkable changes in the concentration of 1-octen-3-ol, 4-terpineol, benzaldehyde,
Identifiants
pubmed: 31817273
pii: foods8120642
doi: 10.3390/foods8120642
pmc: PMC6963700
pii:
doi:
Types de publication
Journal Article
Langues
eng
Déclaration de conflit d'intérêts
The authors declare no conflict of interest.
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