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Updated: Jul 18, 2025

The Terroir Concept Interpreted through Grape Berry Metabolomics and Transcriptomics
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用甲基斯酸盐合的纳米颗粒:在两个灌方案下对Monastrell葡萄树的叶子应用. 改进葡萄的挥发性成分的另一种选择?

Eva P Pérez-Álvarez1,2, Pilar Rubio-Bretón2, Diego S Intrigliolo1,3

  • 1Centro de Edafología y Biología Aplicada del Segura (CEBAS), Campus Universitario de Espinardo, Murcia, Spain.

Journal of the science of food and agriculture
|August 24, 2023
PubMed
概括

在调节缺水灌 (RDI) 下,与甲基石酸盐 (ACP-MeJ) 配合无形酸盐纳米颗粒的应用显著增强了葡萄的关键芳香化合物. 这种组合增强了Monastrell葡萄中的挥发性合成,从而提高了葡萄酒的质量.

关键词:
研究,研发和投资的DI.电话电话电话电话电话电话甲基斯蒙酸盐是什么纳米颗粒是一种纳米粒子.主要的香气是主要的香气.

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