How Pre-Harvest Inactivated Yeast Treatment May Influence the Norisoprenoid Aroma Potential in Wine Grapes

How Pre-Harvest Inactivated Yeast Treatment May Influence the Norisoprenoid Aroma Potential in Wine Grapes

Carotenoids are important secondary metabolites in wine grapes and play a key role as potential precursors of aroma compounds (i.e., C<sub>13</sub>-norisoprenoids), which have a high sensorial impact in wines. There is scarce information about the influence of pre-harvest inactivated yea...

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Bibliographic Details
Main Authors: Pasquale Crupi, Marika Santamaria, Fernando Vallejo, Francisco A. Tomás-Barberán, Gianvito Masi, Angelo Raffaele Caputo, Fabrizio Battista, Luigi Tarricone
Format: Article
Language:English
Published: MDPI AG 2020-05-01
Series:Applied Sciences
Subjects:
HPLC-DAD-MS
5,6-/5,8-epoxyxanthophylls
elicitors
pheophytins
chlorophylls
Online Access:https://www.mdpi.com/2076-3417/10/10/3369

Internet

https://www.mdpi.com/2076-3417/10/10/3369

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