This work reports the results about the profile and content of norisoprenoids (grape aroma precursors) in cv. Nebbiolo grapes during ripening, as well as about the influence that vine vigour and vineyard exposure may have on their accumulation in order to evaluate the grape aroma potential (seasonal trend and maximum level).
Grape aroma precursors in cv. Nebbiolo as affected by vine microclimate during ripening.
ASPROUDI ANDRIANI;PETROZZIELLO MAURIZIO;MANIA ELENA;CAVALLETTO SILVIA;GUIDONI SILVIA
2015-01-01
Abstract
This work reports the results about the profile and content of norisoprenoids (grape aroma precursors) in cv. Nebbiolo grapes during ripening, as well as about the influence that vine vigour and vineyard exposure may have on their accumulation in order to evaluate the grape aroma potential (seasonal trend and maximum level).
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