✦ LIBER ✦

Relationship of Changes in Rotundone Content during Grape Ripening and Winemaking to Manipulation of the ‘Peppery’ Character of Wine

✍ Scribed by Caputi, Lorenzo; Carlin, Silvia; Ghiglieno, Isabella; Stefanini, Marco; Valenti, Leonardo; Vrhovsek, Urska; Mattivi, Fulvio

Book ID: 121333764
Publisher: American Chemical Society
Year: 2011
Tongue: English
Weight: 890 KB
Volume: 59
Category: Article
ISSN: 0021-8561
DOI: 10.1021/jf200786u

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Changes in the levels of indoleamine phy

Changes in the levels of indoleamine phytochemicals during véraison and ripening of wine grapes

✍ Susan J. Murch; Barbara A. Hall; Cuong H. Le; Praveen K. Saxena 📂 Article 📅 2010 🏛 John Wiley and Sons 🌐 English ⚖ 403 KB

Changes in the phenolic composition of g

Changes in the phenolic composition of grape berries during ripening in relation to vineyard nitrogen and potassium fertilisation rates

✍ Rubén Delgado; Pedro Martín; María del Álamo; María-Rosa González 📂 Article 📅 2004 🏛 John Wiley and Sons 🌐 English ⚖ 176 KB 👁 1 views

## Abstract The aim of this work was to evaluate the interactive effects of different rates of nitrogen and potassium fertilisation on the phenolic composition of grape berries during ripening. To achieve this objective, in 2000 a trial was carried out in a __Tempranillo__ vineyard located in the ‘

Changes in the Polyphenolic and Volatile

Changes in the Polyphenolic and Volatile Contents of “Fino” Sherry Wine Exposed to Ultraviolet and Visible Radiation during Storage

✍ Benítez, Patricia; Castro, Remedios; García Barroso, Carmelo 📂 Article 📅 2003 🏛 American Chemical Society 🌐 English ⚖ 74 KB

The onset of starch degradation during b

The onset of starch degradation during banana ripening is concomitant to changes in the content of free and conjugated forms of indole-3-acetic acid

✍ Eduardo Purgatto; João Roberto Oliveira do Nascimento; Franco Maria Lajolo; Beat 📂 Article 📅 2002 🏛 Elsevier Science 🌐 English ⚖ 101 KB