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Varietal aroma compounds relationships between a cv grape and wine

Varietal aroma compounds relationships between a cv grape and wine

Ingredienti Alimentari: 41, 14-17

The odour-impact compounds using coupled methods of sensorial and instrumental analysis of a monovarietal red wine from Apulia obtained from Uva di Troia was studied. Typical aroma of this wine resulted mainly characterized by floral and red fruits descriptors (cherry, cranberries, blackberry). Free and glycosidically bound volatiles of this red wine were analysed by gas chromatography-olfactometry (GC-O) and GC-MS to identify the potential impact aroma compounds.

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Accession: 034189557

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