Studying how dry extract can affect the aroma release and perception in different red wine styles
This study could be useful in pressing and blending management for wine aroma quality also considering wine compositional trends under the current climate change context. © 2024 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
Authors
- Maria Tiziana Lisanti (ORCID: https://orcid.org/0000-0001-8553-1369)
- Luigi Moio (ORCID: https://orcid.org/0000-0003-2049-8857)
- Elisabetta Pittari (ORCID: https://orcid.org/0000-0002-6929-951X)
- Paola Piombino (ORCID: https://orcid.org/0000-0001-8705-9846)
- Angelita Gambuti (ORCID: https://orcid.org/0000-0001-9245-6635)
Institutions
- University of Naples Federico II (IT)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2024-09-10
- DOI
- https://doi.org/10.1002/jsfa.13882
- Citations
- 3
- Primary Topic
- Fermentation and Sensory Analysis
- Type
- article
- Field-Weighted Citation Impact
- 1.05