Characterization of free flavor compounds in Traminette grape and their relationship to vineyard training system and location

Authors :: Ji, T.
Dami, I.E.
Source :: Journal of Food Science. May, 2008, Vol. 73 Issue 4, C262-C267
Publication Year :: 2008
Abstract: The gas chromatography-mass spectrometry technique is employed for the characterization of the free flavor compounds found in Traminette grape . The impact of the vineyard training system and location on their properties is also discussed.

Subjects :: Gas chromatography -- Usage
Grapes -- Composition
Grapes -- Environmental aspects
Vineyards -- Location
Vintners -- Training
Business
Food/cooking/nutrition

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