Effect of vine water and nitrogen status, as well as temperature, on some aroma compounds of aged red Bordeaux wines
Idioma
EN
Article de revue
Este ítem está publicado en
Journal of Agricultural and Food Chemistry. 2019, vol. 67, n° 25, p. 7098-7109
Resumen en inglés
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, ...Leer más >
Palabras clave en inglés
Dimethyl Sulfide
Odorous Heterocycles
Red Wine Aging Aromas
Tabanone
Vine Nitrogen Status
Vine Water Status