Bedoukian   RussellIPM   RussellIPM   Piezoelectric Micro-Sprayer


Home
Animal Taxa
Plant Taxa
Semiochemicals
Floral Compounds
Semiochemical Detail
Semiochemicals & Taxa
Synthesis
Control
Invasive spp.
References

Abstract

Guide

Alphascents
Pherobio
InsectScience
E-Econex
Counterpart-Semiochemicals
Print
Email to a Friend
Kindly Donate for The Pherobase

« Previous AbstractBehavioural Responses of Male Aedes albopictus to Different Volatile Chemical Compounds    Next Abstract"Characterization of olfactory sensory neurons in the red clover seed weevil, Protapion trifolii (Coleoptera: Brentidae) and comparison to the closely related species P. fulvipes" »

J Sci Food Agric


Title:Effect of rootstocks on volatile composition of Merlot wines
Author(s):Carrasco-Quiroz M; Martinez-Gil AM; Gutierrez-Gamboa G; Moreno-Simunovic Y;
Address:"Departamento de Horticultura, Centro Tecnologico de la Vid y el Vino, Facultad de Ciencias Agrarias, Universidad de Talca, Talca, Chile"
Journal Title:J Sci Food Agric
Year:2020
Volume:20200406
Issue:8
Page Number:3517 - 3524
DOI: 10.1002/jsfa.10395
ISSN/ISBN:1097-0010 (Electronic) 0022-5142 (Linking)
Abstract:"BACKGROUND: Scion physiology and grape quality are impacted by rootstock choice. There is little available information about the effects of rootstock on wine volatile composition, particularly when comparing grafted with own-rooted grapevines. This field trial was aimed at studying the influence of rootstock choice on volatile composition of Merlot wines. RESULTS: Wines made from grapes harvested from own-rooted grapevines had the lowest content of (E)-3-hexenol, diethyl succinate and total ethyl esters and the highest content of 1-pentanol, 1-hexanol, (Z)-3-hexenol, diethyl malate and acetovanillone. Rootstocks such as 99R and 140Ru led to a higher content of total ethyl esters in wines followed by 110R, 1103P and Gravesac. According to odor activity values, Merlot wines were characterized by roses, sweat, cheese and banana aromas. CONCLUSIONS: This work provides valuable information about the potential impact of rootstocks on wine volatile composition for Merlot wines. (c) 2020 Society of Chemical Industry"
Keywords:Flavoring Agents/chemistry Fruit/chemistry Humans Odorants/analysis Plant Breeding Plant Roots/chemistry Smell Vitis/*chemistry Volatile Organic Compounds/*chemistry Wine/*analysis Vitis berlandieri Vitis cordifolia Vitis riparia Vitis rupestris Vitis vin;
Notes:"MedlineCarrasco-Quiroz, Marioli Martinez-Gil, Ana Maria Gutierrez-Gamboa, Gaston Moreno-Simunovic, Yerko eng Universidad de Talca/ England 2020/03/24 J Sci Food Agric. 2020 Jun; 100(8):3517-3524. doi: 10.1002/jsfa.10395. Epub 2020 Apr 6"

 
Back to top
 
Citation: El-Sayed AM 2024. The Pherobase: Database of Pheromones and Semiochemicals. <http://www.pherobase.com>.
© 2003-2024 The Pherobase - Extensive Database of Pheromones and Semiochemicals. Ashraf M. El-Sayed.
Page created on 23-11-2024