Effect of vine water and nitrogen status, as well as temperature, on some aroma compounds of aged red Bordeaux wines
Langue
EN
Article de revue
Ce document a été publié dans
Journal of Agricultural and Food Chemistry. 2019, vol. 67, n° 25, p. 7098-7109
Résumé en anglais
Wine aging bouquet is defined as a positive, complex evolution of aromas during bottle aging. The aim of this study was to look for the link between some of the vine status parameters and the development, during wine aging, ...Lire la suite >
Mots clés en anglais
Dimethyl Sulfide
Odorous Heterocycles
Red Wine Aging Aromas
Tabanone
Vine Nitrogen Status
Vine Water Status