aroma of grapes. Localisation and evolution of free and bound fractions of some grape aroma components c.v. Muscat during first development and maturation

The localisation of some aroma components in the different parts of the berry of Muscat grape varieties was studied. The evolution of these compounds was also monitored during the development and maturation of the fruit. The aromatic substances were certain terpenols in free and glycosidically bound...

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Veröffentlicht in:	Journal of the science of food and agriculture 1985-09, Vol.36 (9), p.857-862
Hauptverfasser:	Gunata, Y.Z, Bayonove, C.L, Baumes, R.L, Cordonnier, R.E
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences developmental stages Fermented food industries Food industries Fundamental and applied biological sciences. Psychology grapes maturation period odors terpenoids Wines and vinegars
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