AustralieFrV1, Istex, Checkpoint, bibRecord, 000142

Effect of ripeness and viticultural techniques on the rotundone concentration in red wine made from Vitis vinifera L. cv. Duras

Identifieur interne : 000142 ( Istex/Checkpoint ); précédent : 000141; suivant : 000143

Effect of ripeness and viticultural techniques on the rotundone concentration in red wine made from Vitis vinifera L. cv. Duras

Auteurs : O. Geffroy [France] ; T. Dufourcq [France] ; D. Carcenac [France] ; T. Siebert [Australie] ; M. Herderich [Australie] ; E. Serrano [France]

Source :

Australian Journal of Grape and Wine Research [ 1322-7130 ] ; 2014-10.

RBID : ISTEX:EEE0515C24345299BEAB55C2CE3BDC07F75D577E

Abstract

Rotundone, a potent aroma compound responsible for peppery aroma and flavour in Shiraz, was detected recently in Vitis vinifera L. cv. Duras wines. In 2011 and 2012, two separate experiments were carried out to determine the effect of ripeness and viticultural techniques on rotundone concentration in Duras wine.

Url:

https://api.istex.fr/document/EEE0515C24345299BEAB55C2CE3BDC07F75D577E/fulltext/pdf

DOI: 10.1111/ajgw.12084

Affiliations:

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ISTEX:EEE0515C24345299BEAB55C2CE3BDC07F75D577E

Le document en format XML

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Effect of ripeness and viticultural techniques on the rotundone concentration in red wine made from Vitis vinifera L. cv. Duras

Effect of ripeness and viticultural techniques on the rotundone concentration in red wine made from Vitis vinifera L. cv. Duras

Source :

Abstract

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