Factors affecting the formation of flavour compounds and their transfer to grape berries
Abstract
Factors affecting the formation of flavour compounds and their transfer to grape berries
Summary
No wine flavour constituents were detected coming out of the pholem exudate of leaves or exudated by grape bunches. Concluded that all volatile flavour components are synthesised in berries.
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Field days to improve grape growers’ knowledge or irrigation scheduling and its role in improving water use efficiency and grape quality
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Partitioning of dry matter, carbon, nitrogen and inorganic ions of grapevines: effective partial rootzone drying and relationship with restricted spring growth
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