Journal ArticleOPEN ACCESS

Effects of selected viticultural and enological factors on levels of 2-methoxy-3-isobutylpyrazine in wines

Journal International des Sciences de la Vigne et du Vin (1999) 33(1) 19-23
DOI: 10.20870/oeno-one.1999.33.1.1040
23Citations
Citations of this article
8Readers
Mendeley users who have this article in their library.

Abstract

This paper examines the influence of viticultural and winemaking parameters in the 2-methoxy-3-isobutylpyrazine level in wines. Variety, state of maturity of grapes and maceration duration controlled decisively the amount of this compound.

Author supplied keywords

Cite

CITATION STYLE

APA

Kotseridis, Y., Anocibar Beloqui, A., Bayonove, C. L., Baumes, R. L., & Bertrand, A. (1999). Effects of selected viticultural and enological factors on levels of 2-methoxy-3-isobutylpyrazine in wines. Journal International Des Sciences de La Vigne et Du Vin, 33(1), 19–23. https://doi.org/10.20870/oeno-one.1999.33.1.1040

Register to see more suggestions

Mendeley helps you to discover research relevant for your work.

Already have an account?

Save time finding and organizing research with Mendeley

Sign up for free