Biochemical changes throughout grape berry development and fruit and wine quality

Wine is made up of more than one thousand compounds, the majority of which, such as vitamins and minerals, come from the grapes, while others, like ethanol and glycerol, are products of the winemaking process. Although sugars are either partially or completely transformed, sugar import and accumulat...

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Detalhes bibliográficos
Autor principal: Conde, C. (author)
Outros Autores: Silva, Paulo (author), Fontes, N. (author), Dias, Alberto Carlos Pires (author), Tavares, R. M. (author), Sousa, Maria João (author), Agasse, A. (author), Delrot, Serge (author), Gerós, H. (author)
Formato: article
Idioma:eng
Publicado em: 2007
Assuntos:
Berry ripening
Hormonal regulation
Malic acid
Nitrogen
Phenolics
Potassium
Sugar
Tartaric acid
Wine
Vitis vinifera
Texto completo:http://hdl.handle.net/1822/6820
País:Portugal
Oai:oai:repositorium.sdum.uminho.pt:1822/6820

Texto Completo

http://hdl.handle.net/1822/6820

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