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A grape and wine chemodiversity comparison of different appellations in Burgundy: vintage vs terroir effects

Chloé Roullier-Gall1, Lemia Boutegrabet1, Régis D Gougeon2

  • 1Institut Universitaire de la Vigne et du Vin, Jules Guyot, UMR A 02.102 PAM, Université de Bourgogne, Rue Claude Ladrey, BP 27877, 21078 Dijon Cedex, France; Helmholtz Zentrum Muenchen, Research unit Analytical BioGeoChemistry, Ingolstaedter Landstrasse 1, 85764 Neuherberg, Germany.

Food Chemistry
|January 22, 2014
PubMed

Keywords:
Bottle ageingFTICR–MSPinot noir grapesTerroirWine

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