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Development of primary aromatic components during cold storage of Zibibbo grapes at Pantelleria.

Evoluzione della componente aromatica primaria nella frigoconservazione delle uve Zibibbo di Pantelleria.

Author(s) : D'AGOSTINO S., PAPUCCI A., RIOTTO M. R., et al.

Type of article: Article

Summary

The free aromatic profile of musts of Zibibbo grapes during storage in a refrigerator was studied using GC-MS. Eight days after harvesting, the terpenoid content (linealool + geraniol) increased 6-fold. Three days later, it decreased to the value on day 4. The cold-stored grapes show a greater terpenoid content compared with 4 musts produced by Pantelleria's cooperatives and factories.

Details

  • Original title: Evoluzione della componente aromatica primaria nella frigoconservazione delle uve Zibibbo di Pantelleria.
  • Record ID : 2001-2289
  • Languages: Italian
  • Source: Vignevini - vol. 26 - n. 9
  • Publication date: 1999

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