Comparison of fortified , sfursat , and passito wines produced from fresh and dehydrated grapes of aromatic black cv. Moscato nero ( Vitis vinifera L.)-Reference-Cited by-同舟云学术

Comparison of fortified , sfursat , and passito wines produced from fresh and dehydrated grapes of aromatic black cv. Moscato nero ( Vitis vinifera L.)

Published:2017-08 Issue: Volume:98 Page:59-67
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Ossola Carolina,Giacosa Simone^ORCID,Torchio Fabrizio,Río Segade Susana,Caudana Alberto,Cagnasso Enzo,Gerbi Vincenzo,Rolle Luca

Publisher

Elsevier BV

Subject

Food Science

Reference56 articles.

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3. Biotransformation of linalool by Botrytis cinerea;Bock;Journal of Food Science,1986

4. Phenol compound metabolism and gene expression in the skin of wine grape (Vitis vinifera L.) berries subjected to partial postharvest dehydration;Bonghi;Postharvest Biology and Technology,2012

5. Anatomical, histological, and histochemical changes in grape seeds from Vitis vinifera L. cv Cabernet franc during fruit development;Cadot;Journal of Agricultural and Food Chemistry,2006

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