Effect of combined use of benzothiadiazole and methyl jasmonate on volatile compounds of Monastrell wine

Effect of combined use of benzothiadiazole and methyl jasmonate on volatile compounds of Monastrell wine

Guardado en:

Detalles Bibliográficos
Publicado en:	American journal of enology and viticulture
Otros Autores:	Ruiz-García, Yolanda, López-Roca, José María, Bautista-Ortín, Ana Belén, Gil-Muñoz, Rocío, Gómez-Plaza, Encarna
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	American journal of enology and viticulture v. 65, no. 2 (2014), p. 238-243
Materias:	Enología Vinos Compuesto volátil Metil jasmonato Aroma Monastrell
Publicación relacionada:	Contenido en: American journal of enology and viticulture

Ejemplares similares

Effect of benzothiadiazole and methyl jasmonate on the volatile compound composition of Vitis vinifera L. Monastrell grapes and wines

Increasing bioactive phenolic compounds in grapes response of six Monastrell grape clones to benzothiadiazole and methyl jasmonate treatments

Methyl jasmonate treatment as a trigger of resveratrol synthesis in cultivated grapevine

Effect of methyl jasmonate treatments on the bioactive compounds and physicochemical quality of 'Fuji' apples

Airbone methyl jasmonate induces stilbene accumulation in leaves and berries of grapevine plants

Methyl jasmonate induces a hypersensitive-like response of grapevine in the absence of avirulent pathogens
por: Repka, V.

Methyl jasmonate and 1-aminocyclopropane-1-carboxylic acid interact to promote grape berry abscission

Evidence for the involvement of cysteine proteases in the regulation of methyl jasmonate-induced cell death in grapevine
por: Repka, V.

Interaction of monoterpenoids, Methyl jasmonate, and Ca+ in controlling postharvest brown rot of sweet cherry
por: Tsao, Rong

Aroma compounds in wine as influenced by apiculate yeasts
por: Gil, J.

A bestatin primes grapevine cells for augmented elicitation of the hypersensitive-like cell death and associated defense responses by methyl jasmonate
por: Repka, V.

An analytical method for studying the volatile compounds of merlot noir clone wines
por: KOTSERIDIS, Y.

Isolation of white wine volatiles using different sample preparation methods

Preharvest application of Methyl Jasmonate to "Fuji" apples enhances red coloration and affects fruit size, splitting, and bitter pit incidence
por: Rudell, David R.

Electronic sensing of aromatic volatiles for quality sorting of blueberries
por: SIMON, J.

The effect of various vinification parameters on the development of several volatile sulfur compounds in greek white wines of the cultivars Batiki and Muscat of Hamburg
por: Karagiannis, Stelios

Effect of juice turbidity on fermentative volatile compounds in white wines

Inclusion of acetyl salicylic acid and mehyl jasmonate into the priming solution improves low-temperaure germination and emergence of sweet pepper
por: Korkmaz, Ahmet

Influence of pruning and fertigation on the colour of wines from monastrell grapes
por: Almela, L.

Glycosidically bound volatile aroma compounds in grapes and wine a review
por: Hjelmeland, Anna

Interactive effect of grape harvesting and low temperature prefermentative techniques on the phenolic and volatile compounds in red wine (Negramaro cv.)
por: Crupi, Pasquale

Production of volatile compounds by wine strains of Brettanomyces bruxellensis grown in the presence of different precursor substrates

Differences in the extraction of volatile compounds from oak chips in wine and model solutions
por: Rodríguez-Rodríguez, Pedro

Influence of submerged-cap vinification on polyphenolic composition and volatile compounds of Barbera wines

Methyl parathion /
por: OMS. Task Group for Methyl Parathion.
Publicado: (1993.)

On the enantiomeric distribution of R (-) and S (+) linalool in "muscat wine"
por: Tateo, F.

Aromas compuestos volátiles del vino 1º parte
por: Barbeito, María Esther

Oenological treatments for the removal of geosmin, responsible for earthy off-flavour, in wine

Water blanching effects on headspace volatiles and sensory attributes of carrots
por: SHAMAILA, M.

Recovery of wine volatile compounds during the vinification
por: Gómez, Encarna

Valoración del potencial polifenólico en uvas monastrell. Predicción del contenido polifenólico de los vinos obtenidos
por: Pardo, F.

Seasonal variation of volatile composition and odor activity value of "Marion" (Rubus spp. hyb) and "Thornless evergreen"· (R. laciniatus L.) blackberries
por: Qian, Michael C.

Effect of Saccharomyces cerevisiae F12 on volatile compounds in wines at three different stages of industrial biological ageing

The influence of maceration on the composition of some volatile compounds and sensory properties of traminer wines
por: Herjavec, Stanka

Effects of the presence of skins during alcoholic fermentation on the composition of wine volatiles
por: HERRAIZ, T.

Contribución al estudio de la composición volátil de la flora cubana
por: Pino Alea, Jorge A.
Publicado: (2011)

Accumulation of volatile oak compounds in a model wine stored in American and limousin oak barrels
por: Spillman, P.J.

Analysis of volatile organic sulfur compounds in wine using headspace solid-phase microextraction gas chromathography with sulfur chemiluminescence detection
por: Herszage, Julian

Characterization of volatile compounds in the essential oil of sweet lime (Citrus lemetta Risso)

Determinación de componentes volátiles en vinos
por: Romero, M. P.