Search
ChatPaper
AI Writing
analysis
Analysis
编组
Open Data
more
More
RankingsMust ReadingJournal&ConferenceAI TRAI HistoryMaster Reading TreeXiaomai's Star TalentsTrajectoryTalentNDI TrackerAI sign LanguageOpen
VIPCreated with Sketch.

Management of postharvest grape withering to optimise the aroma of the final wine: A case study on Amarone

A. Bellincontro,F. Matarese,C. D’Onofrio, D. Accordini, E. Tosi,F. Mencarelli

Food Chemistry（2016）

Cited 34|Views5
No score
Abstract
•VOCs (volatile organic compounds) change depending on the amount of mass loss.•All class of VOCs decreased with withering, except acids.•Specific markers have been identified which increased with withering.•Combining wines from different percentages of mass loss, provides different aromatic wines.
More
Translated text
Key words
Grape withering,VOCs markers,Wine,Aroma
AI Read Science
Must-Reading Tree
Example
Generate MRT to find the research sequence of this paper
Chat Paper
Summary is being generated by the instructions you defined