The influence exerted by bunch microclimate on the rate of synthesis/degradation of some relevant carotenoids (precursors of grape aroma potential and low threshold aroma compounds in wine) in berries was investigated for the first time in Nebbiolo grapes in Piemonte.
The impact of vine microclimate on the evolution of carotenoids in cv. Nebbiolo.
ASPROUDI ANDRIANI;PETROZZIELLO MAURIZIO;CAVALLETTO SILVIA;MANIA ELENA;PANERO, Luisa;GUIDONI SILVIA
2017-01-01
Abstract
The influence exerted by bunch microclimate on the rate of synthesis/degradation of some relevant carotenoids (precursors of grape aroma potential and low threshold aroma compounds in wine) in berries was investigated for the first time in Nebbiolo grapes in Piemonte.
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