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Evolution des composants primaires aromatiques lors de l'entreposage frigorifique des raisins Zibibbo à Pantelleria (Italie).

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

Auteurs : D'AGOSTINO S., PAPUCCI A., RIOTTO M. R., et al.

Type d'article : Article

Résumé

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.

Détails

  • Titre original : Evoluzione della componente aromatica primaria nella frigoconservazione delle uve Zibibbo di Pantelleria.
  • Identifiant de la fiche : 2001-2289
  • Langues : Italien
  • Source : Vignevini - vol. 26 - n. 9
  • Date d'édition : 1999

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