Effects of selected viticultural and enological factors on levels of 2-methoxy–3-isobutylpyrazine in wines
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.
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
International Viticulture and Enology Society
1999-03-01
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| Series: | OENO One |
| Subjects: | |
| Online Access: | https://oeno-one.eu/article/view/1040 |