Metabolic changes of Malvasia grapes for wine production during postharvest drying.

@article{Costantini2006MetabolicCO,
  title={Metabolic changes of Malvasia grapes for wine production during postharvest drying.},
  author={Vincenzo Costantini and Andrea Bellincontro and Diana De Santis and Rinaldo Botondi and Fabio Mencarelli},
  journal={Journal of agricultural and food chemistry},
  year={2006},
  volume={54 9},
  pages={3334-40}
}
Malvasia (Vitis vinifera L.) grapes were harvested at 17.8% of soluble solids content (SSC) and placed inside an innovative dehydration room where temperature, relative humidity, and air flow were maintained, respectively, at 15 degrees C, 40%, and 1-1.5 m s(-1). Weight loss of bunches reached approximately 33% in 29 days. SSC increased inversely proportionally with the weight decrease, reaching at the end of experiment 23%. Abscisic acid (ABA) increased rapidly from around 29 to 80 microg g(-1… CONTINUE READING
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