Effect of ripeness and viticultural techniques on the rotundone concentration in red wine made from Vitis vinifera L. cv. Duras
Identifieur interne : 003E18 ( Main/Exploration ); précédent : 003E17; suivant : 003E19Effect 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.
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:
DOI: 10.1111/ajgw.12084
Affiliations:
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<front><div type="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.</div>
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