Effects of selected viticultural and enological factors on levels of 2-methoxy–3-isobutylpyrazine in wines
| Autor: | A. Anocibar Beloqui, Alain Bertrand, Claude L. Bayonove, Raymond L. Baumes, Yorgos Kotseridis |
|---|---|
| Rok vydání: | 1999 |
| Předmět: |
Chemistry
010401 analytical chemistry lcsh:S 04 agricultural and veterinary sciences Horticulture maceration 040401 food science 01 natural sciences lcsh:QK1-989 0104 chemical sciences lcsh:Agriculture 0404 agricultural biotechnology varieties lcsh:Botany Maceration (wine) 2-methoxy-3-isobutylpyrazine Food science GC-MS maturity Food Science Winemaking |
| Zdroj: | OENO One, Vol 33, Iss 1, Pp 19-23 (1999) |
| ISSN: | 2494-1271 |
| DOI: | 10.20870/oeno-one.1999.33.1.1040 |
| Popis: | This paper examines the influence of viticultural and winemaking parameters in the 2-methoxy-3-isobutylpyrazine level in wines. Variety, state of maturity of grapes and maceration duration controlled decisively the amount of this compound. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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