Cincotta, Fabrizio published the artcileInfluence of leaf removal on grape, wine and aroma compounds of Vitis vinifera L. cv. Merlot under Mediterranean climate, Application In Synthesis of 110-42-9, the main research area is Vitis vinifera aroma compound wine grape leaf removal climate.
Merlot is one of the most cultivated cultivars in the world since it easily adapts to different climatic conditions. Leaf removal (LR) is commonly used for red berry varieties but in cold wine-growing areas and nothing has been reported on the effects of LR on Merlot cultivated under Mediterranean climate. The aim of the research is to evaluate the influence of this technique on grape and wine quality as well as wine aroma potential of Merlot cultivated in Sicily. Vines were subjected to LR for two consecutive years, and productivity and chem. parameters were monitored in grapes, whereas chem. composition and volatile aroma compounds, analyzed by gas chromatog. mass spectrometry, were monitored in wines. LR pos. influenced the plant yield, increased the sugar content and decreased the acidity in grapes at harvest. The wines of the defoliated treatment showed a higher content of total polyphenols and anthocyanins, higher color intensity, and lower color hue. Merlot wines obtained under Mediterranean climate were characterized by a high amount of esters and varietal aromas and the content of most of volatiles were even increased by the LR with pos. effects on the aroma potential of Merlot wines. The vintage affected almost all the studied parameters with the warmer and dryer vintage enhancing the LR effects on grapes and wines. This is of great interest in the light of the climate changes towards the global warming and the increasing aridity of the Mediterranean area.
European Food Research and Technology published new progress about Acidity. 110-42-9 belongs to class esters-buliding-blocks, name is Methyl decanoate, and the molecular formula is C11H22O2, Application In Synthesis of 110-42-9.
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics