Floral, spicy and herbaceous active odorants in Gran Negro grapes from shoulders and tips into the cluster, and comparison with Brancellao and Mouratón varieties.

Abstract

Within the framework of a more and more competitive market, the opportunity to obtain different wines from the same variety cultivated in the same vineyard is becoming of increasing importance. In this study the presence of aroma compounds in Gran Negro (Vitis vinifera L.) grapes was investigated in order to obtain its aroma potential fingerprint taking… (More)
DOI: 10.1016/j.foodchem.2012.06.104

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