Effect of postharvest dehydration on the composition of pinot noir grapes (Vitis vinifera L.) and wine

Jorge J. Moreno; Fiorella Cerpa-Calderon; Seth D. Cohen; Yu Fang; Michael Qian; James A. Kennedy

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Effect of postharvest dehydration on the composition of pinot noir grapes (Vitis vinifera L.) and wine

机译：采后脱水对黑比诺葡萄（Vitis vinifera L.）和葡萄酒成分的影响

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This study was conducted in order to improve our understanding of how phenolics and aroma compounds change in wine grapes during postharvest dehydration. Pinot noir grapes grown in the Willamette Valley of Oregon were harvested at 22.0 and 24.0 °Brix. Gra

机译：进行这项研究是为了增进我们对采后脱水过程中酿酒葡萄中酚类和香气化合物变化的了解。在俄勒冈州威拉米特山谷种植的黑比诺葡萄在22.0和24.0°Brix下收获。 GRA

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来源
《Food Chemistry》 |2008年第4期|p.755-762|共8页
作者
Jorge J. Moreno; Fiorella Cerpa-Calderon; Seth D. Cohen; Yu Fang; Michael Qian; James A. Kennedy;
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作者单位

Department of Food Engineering, University of Bio-Bio, Casilla 447, Chilian, Chile;

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收录信息美国《科学引文索引》(SCI);美国《生物学医学文摘》(MEDLINE);
原文格式 PDF
正文语种 eng
中图分类基础科学;调味品的生产;食品化学;
关键词
wine; grapes; anthocyanins; proanthocyanidins; volatiies; aroma; postharvest; dehydration; pinot noir;

机译：葡萄酒;葡萄;原花青素;原花青素;挥发物;香气;采后;脱水;黑比诺;
入库时间 2022-08-17 23:24:29

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Effect of postharvest dehydration on the composition of pinot noir grapes (Vitis vinifera L.) and wine

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