Published January 1, 2019
| Version v1
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Malic Acid as a Potential Marker for the Aroma Compounds of Amarone Winegrape Varieties in Withering
Authors/Creators
- 1. Department of Agriculture, Food and Environment Science, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
- 2. Department for Innovation in Biological, Agro-food and Forest systems (DIBAF) - Postharvest Laboratory, University of Tuscia, Viterbo
- 3. Cantina Valpolicella Negrar, Negrar, Italy
Description
This is the final version of the paper: "Malic acid as a potential marker for the aroma compounds of amarone winegrape varieties in withering" published in American Journal of Enology and Viticulture 70(3), 2019, 259-266.
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