Role of Glycosidic Aroma Precursors on the odorant profiles of Grenache noir and Syrah Wines from the Rhone valley. Part 1: sensory study
Aims: The aim of this study was to demonstrate the impact of the volatile compounds, arising from glycosidic precursors contained in the berries of Vitis vinifera L.cv Syrah and Grenache noir varieties, on wine aromas from these varieties. Methods and results: The sensory analysis was used to compar...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
International Viticulture and Enology Society
2009-12-01
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| Series: | OENO One |
| Subjects: | |
| Online Access: | https://oeno-one.eu/article/view/793 |