dati FAIR: J. Agric. Food Chem. 2020, 68, 13353 − 13366 (https://dx.doi.org/10.1021/acs.jafc.0c00879)

dati FAIR: J. Agric. Food Chem. 2020, 68, 13353 − 13366 (https://dx.doi.org/10.1021/acs.jafc.0c00879)

<p dir="ltr">Metabolome of 11 single-cultivar, single-vintage Italian red wines (Aglianico, Cannonau, Corvina, Montepulciano, Nebbiolo, Nerello, Primitivo, Raboso, Sagrantino, Sangiovese, and Teroldego) from 12 regions across Italy, each one produced in their terroirs under ad hoc le...

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Bibliographic Details
Main Author: Andrea Versari (20688929) (author)
Other Authors: Panagiotis Arapitsas (161763) (author), Maurizio Ugliano (1450042) (author), Matteo Marangon (668374) (author), Paola Piombino (512534) (author), Luca Rolle (1534711) (author), Vincenzo Gerbi (1669231) (author), Fulvio Mattivi (690691) (author)
Published: 2025
Subjects:
Beverage chemistry and beverage sensory science
winemaking process
wine authenticity control
polyphenolic compounds
metabolome
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