Effect of Ripe Rot of Grapes (Colletotrichum spp.) on the Chemical Composition and Off-Flavour Compounds in Grapes and Wine

Keyphrases

• Wine 100%
• Ripe Rot 100%
• Chemical Composition 100%
• Colletotrichum 100%
• Off-flavor Compounds 100%
• Off-flavor 41%
• 3-octanone 33%
• Fungi 25%
• 2-methylisoborneol (2-MIB) 25%
• 1-octen-3-ol 25%
• Geosmin 25%
• Cabernet Sauvignon 16%
• Vitis Vinifera 16%
• Optimization Methods 16%
• Bunch Rot Disease 16%
• Blueberry 16%
• Fruit Crops 16%
• 2,4,6-Trichloroanisole 16%
• Chemical Nature 16%
• Fining Agents 16%
• Vaccinium Corymbosum 16%
• Single Run 16%
• High Concentration 8%
• Excellent Sensitivity 8%
• Vineyard 8%
• Bunch Rot 8%
• Botrytis Cinerea 8%
• Gray Mold 8%
• Bitter Taste 8%
• Growing Region 8%
• Wine Quality 8%
• Warm Conditions 8%
• Solid-phase Microextraction 8%
• Headspace 8%
• Chardonnay 8%
• Volatile Compounds 8%
• Extraction Time 8%
• Response Surface Methodology 8%
• Gas Chromatography-mass Spectrometry 8%
• Metabolic Activity 8%
• Wet Condition 8%
• Harvest Time 8%
• Repeatability 8%
• Grape Growing 8%
• Methoxypyrazines 8%
• Low Limit of Detection 8%
• Wine Samples 8%
• Fungal Agents 8%
• Grape Quality 8%
• Fiber Extraction 8%
• Disease-free 8%
• Colletotrichum Gloeosporioides 8%
• Fenchol 8%
• Fenchone 8%
• 3-isobutyl-2-methoxypyrazine 8%
• Simultaneous Determination 8%
• Good Recovery 8%
• Pentachloroanisole 8%
• Polyvinylpyrrolidone 8%
• Bentonite 8%
• Host Fruits 8%
• Volatile Flavor Compounds 8%
• Signal Intensity 8%
• Tropical Viticulture 8%
• Temperature Extraction 8%
• Sample Temperature 8%
• Grape Samples 8%

Food Science

• Off-Flavour 100%
• Flavor Compounds 100%
• Wine Quality 9%
• Response Surface Methodology 9%
• Gas Chromatography Mass Spectrometry 9%
• Volatile Agent 9%
• Bitter Taste 9%
• Solid Phase Microextraction 9%