6533b851fe1ef96bd12aa241

RESEARCH PRODUCT

Influence of different dehydration levels on volatile profiles, phenolic contents and skin hardness of alkaline pre-treated grapes cv Muscat of Alexandria (Vitis vinifera L.)

Onofrio CoronaLuciano CinquantaM SquadritoLuca Giorgio Carlo RolleFabrizio TorchioDiego PlanetaVincenzo GerbiPaola BambinaSusana Río SegadeMaria Alessandra PaissoniSimone Giacosa

subject

postharvest dehydrationHealth (social science)linaloolPlant Sciencelcsh:Chemical technology01 natural sciencesHealth Professions (miscellaneous)Microbiologychemistry.chemical_compound0404 agricultural biotechnologyLinaloolNerolmedicinelcsh:TP1-1185Dehydrationalkaline pre-treatmentAromaCitronellolWinearoma compoundaroma compoundsbiology010401 analytical chemistryfood and beveragesSettore AGR/15 - Scienze E Tecnologie Alimentari04 agricultural and veterinary sciencesbiology.organism_classificationmedicine.diseasealkaline pre-treatments040401 food science0104 chemical sciencesHorticulturePassito winechemistrySodium hydroxideZibibbo<i>Passito</i> wineGeraniolFood Science

description

A dehydration experiment was carried out on Vitis vinifera L. cv Muscat of Alexandria (synonym Zibibbo) following the process for the production of renowned special dessert wines produced on Pantelleria island (Sicily, Italy). Harvested berries were pre-treated in a sodium hydroxide dipping solution (45 g/L, dipped for 185 s, 25 &deg

yearjournalcountryeditionlanguage
2020-05-01
10.3390/foods9050666http://hdl.handle.net/2318/1739611