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The Terroir Concept Interpreted through Grape Berry Metabolomics and Transcriptomics
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Some clues about the changes in wine aroma composition associated to the maturation of "neutral" grapes

Ignacio Arias-Pérez1, Sara Ferrero-Del-Teso2, María Pilar Sáenz-Navajas1

  • 1Laboratorio de análisis del aroma y enología (LAAE), Department of Analytical Chemistry, Universidad de Zaragoza, Instituto Agroalimentario de Aragón (IA2) (UNIZAR-CITA), Associate unit to Instituto de Ciencias de la Vid y del Vino (ICVV) (UR-CSIC-GR), c/ Pedro Cerbuna 12, 50009 Zaragoza, Spain.

Food Chemistry
|April 3, 2020
PubMed

Keywords:
AcetaldehydeAcetaldehyde (PubChem CID177)C-3-hexenol (PubChem CID5281167)Grape maturityMaturity markersMoristelReduction factorsWine aromaWine aromatic bufferethyl isobutyrate (PubChem CID7342)ethyl isovalerate (PubChem CID7945)ethyl vanilllate (PubChem CID12038)isoamyl alcohol (PubChem CID31260)isobutanol (PubChem CID6560)isobutyric acid (PubChem CID6590)isovaleric acid (PubChem CID10430)γ-nonalactone (PubChem CID7710)

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