Effect of vine water and nitrogen status, as well as temperature, on some aroma compounds of aged red Bordeaux wines | : J. agric. food chem.
2019
Le Menn, Nicolas | van Leeuwen, Cornelis | Picard, Magali | Riquier, Laurent | de Revel, Gilles | Marchand, Stéphanie | Unité de Recherche Oenologie [Villenave d'Ornon] (OENO) ; Institut National de la Recherche Agronomique (INRA)-Université de Bordeaux (UB)-Institut des Sciences de la Vigne et du Vin (ISVV) | Ecophysiologie et Génomique Fonctionnelle de la Vigne (UMR EGFV) ; Institut National de la Recherche Agronomique (INRA)-Université de Bordeaux (UB)-Institut des Sciences de la Vigne et du Vin (ISVV)-Ecole Nationale Supérieure des Sciences Agronomiques de Bordeaux-Aquitaine (Bordeaux Sciences Agro)
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Show more [+] Less [-]English. Wine aging bouquet is defined as a positive, complex evolution of aromas during bottle aging. The aim of this study was to look for the link between some of the vine status parameters and the development, during wine aging, of volatile compounds such as D
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