Chemical Characterization and Enological Potential of Raboso Varieties by Study of Secondary Grape Metabolites

DNA studies supported by matrix-assisted laser desorption ionization−time of flight mass spectrometry analysis of seed proteins showed that the Vitis vinifera red grape variety Raboso Veronese is the progeny of a spontaneous cross between Raboso Piave (red) and Marzemina Bianca (white) varieties. In...

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Veröffentlicht in:	Journal of agricultural and food chemistry 2010-11, Vol.58 (21), p.11364-11371
Hauptverfasser:	De Rosso, Mirko, Panighel, Annarita, Carraro, Roberto, Padoan, Enrico, Favaro, Alessandro, Dalla Vedova, Antonio, Flamini, Riccardo
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Chemical Composition of Foods/Feeds flavonoids Flavonoids - chemistry Flavonoids - metabolism food analysis Food Handling Food industries Fruit and vegetable industries fruit composition Fundamental and applied biological sciences. Psychology Plant Extracts - chemistry Plant Extracts - metabolism Polyphenols - chemistry Polyphenols - metabolism red wines Secondary Metabolism secondary metabolites Vitis - chemistry Vitis - metabolism Vitis vinifera volatile compounds wine cultivars winemaking
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