A Digital Approach to Evaluate the Effect of Berry Cell Death on Pinot Noir Wines’ Quality Traits and Sensory Profiles Using Non-Destructive Near-Infrared Spectroscopy
Berry cell death (BCD) is linked to the development of flavors and aromas in berries and wine. The BCD pattern and rate within a growing season start at around 90–100 days after anthesis (DAA), and the rate until harvest depends on environmental factors. This study assessed the BCD effects on berry...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2020-06-01
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| Series: | Beverages |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2306-5710/6/2/39 |