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Updated: Mar 13, 2026

The Terroir Concept Interpreted through Grape Berry Metabolomics and Transcriptomics
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通过葡萄汁的风味学方法评估葡萄藤培养系统和根茎

Karolina Cardoso Hernandes1, Darcilene Fiuza da Silva2, Rafaela Diogo Silveira1

  • 1Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul (UFRGS), Avenida Bento Gonçalves, 9500 Porto Alegre, RS, Brazil.

Food chemistry
|March 11, 2026
PubMed
概括

风味学确定了葡萄汁的最佳葡萄种植方式. IAC 572的根茎,特别是带有杆或杆系统的根茎,通过改善代谢物生物合成和感觉属性来提高果汁质量.

关键词:
香味 香味 香味 香味 香味生物活性化合物 生物活性化合物味道 味道 味道 味道代谢学 代谢学 代谢学类化合物 类化合物BRS 玛格纳

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