Changes in Biochemical and Volatile Flavor Compounds of Shine Muscat at Different Ripening Stages

Changes in Biochemical and Volatile Flavor Compounds of Shine Muscat at Different Ripening Stages

Changes in the biochemistry and flavor of Shine Muscat grapes at different ripening stages (RS) were analyzed to identify factors affecting these characteristics. The yellowness index values were 45.1, 49.4, and 50.2 in the ripening stage 1 (RS1), ripening stage 2 (RS2), and ripening stage 3 (RS3) g...

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Bibliographic Details
Main Authors: Kyeong-Ok Choi, Dong Hoon Lee, Seo Jun Park, Dongjun Im, Youn Young Hur, Su Jin Kim
Format: Article
Language:English
Published: MDPI AG 2020-08-01
Series:Applied Sciences
Subjects:
linalool
ripening
Shine Muscat
volatile flavor compounds
°Brix/acid ratio
Online Access:https://www.mdpi.com/2076-3417/10/16/5661

Internet

https://www.mdpi.com/2076-3417/10/16/5661

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