Chemical characterization and enological potential of less frequent red grape Uruguayan varieties by study secondary metabolites
BIO Web of Conferences(2019)
Abstract
Study of secondary grape metabolites, such as polyphenol compounds (anthocyanins, flavonols, flavan-3-ols), volatile compounds present in grapes in both free and glycoside forms (monoterpenols, norisoprenoids, benzenoids), allowed us to characterize grape varieties and to suggest the best winemaking practices to maximize their enological potential. The Vitis viniferas studied in the present work are less frequent red grape varieties cultivated in small vineyards in southern Uruguay (Montevideo and Canelones Provinces): Ancellota, Aspiran Bouschet (syn. Lacryma Christi), Marselan (Grenache x Cabernet Sauvignon), Arinarnoa (TannatxCabernet Sauvignon), Egiodola (Abouriou x Tinta Negra Mole) and Caladoc (Malbec x Grenache).
MoreTranslated text
Key words
Wine Quality
AI Read Science
Must-Reading Tree
Example
![](https://originalfileserver.aminer.cn/sys/aminer/pubs/mrt_preview.jpeg)
Generate MRT to find the research sequence of this paper
Chat Paper
Summary is being generated by the instructions you defined